Indian Roasted Eggplant

Spring is officially here and the 80 degree weather it brought with it last weekend only reminded me that bathing suit season is looming on the horizon-eek!  I’ve been cooking a lot of Indian dishes lately and have fallen in love with the different spices that are common in their food.  It’s amazing the amount of flavor these spices bring to a dish, which means you can just add vegetables and have a healthy combination bursting with flavor.  Eggplant has a meaty texture that I love, therefore this vegetarian meal will leave you full and satisfied without wrecking havoc on your waistline!

Indian roasted eggplant


  • 1 Eggplant
  • 1 28oz can diced tomatoes
  • 1 green chili, chopped
  • 1/2 onion, chopped
  • 1 minced garlic clove
  • 1/4 inch piece of ginger, chopped
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala
  • cilantro, chopped
  • oil
  • salt

Roast the whole eggplant: in the oven or char over a gas burner.  Place charred eggplant in a bowl and cover with saran wrap and let it cool.  Peel off the skin then chop the eggplant until mashed and keep aside.  Heat the oil in a pan on medium high, add cumin seeds.   After cumin seeds crack, add onions, garlic, ginger, chillies and saute until onions turn translucent.   Add turmeric powder, garam masala, salt, 1 tbsp water. Saute for one minute, careful not to burn the spices.
Add the tomatoes and cook until they are soft and the liquid has mostly cooked off.  Add the mashed eggplant and saute until warmed through.  Serve over rice with greek yogurt and cilantro.


Explore posts in the same categories: Indian, Vegetarian

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