Roasted Garlicky Eggplant

Ingredients

• 6 to 8small baby eggplants
• 12garlic cloves, peeled
• 3green chillies
• 1 tablespoonground coriander
• 1 tablespoonground cumin
• 1/8 teaspoonground turmeric
• 1 tablespoonoil
• 1 teaspoonkosher salt

Instructions

1. 1

   Prepare the eggplants

   Wash and dry the baby eggplants. Cut two vertical slits into each, stopping about three-quarters of the way down so the eggplant stays whole. Mix the coriander and cumin, then tuck about ¼ teaspoon into each eggplant. Season inside the slits and on the outside with some salt. Make a vertical slit in each green chilli.

2. 2

   Start the roast

   Heat a medium pan over medium-high heat and add the oil. Arrange the eggplants, whole garlic cloves and green chillies in the pan. Sprinkle the turmeric and any leftover coriander-cumin mixture over the eggplants. Cover and cook for 5 minutes over low-medium heat.

3. 3

   Turn and finish

   Gently turn the eggplants and stir the other ingredients. Cook for another 5 minutes, checking that the eggplants are soft and cooked through on all sides. The time may be a few minutes shorter or longer depending on their size. The garlic and green chillies should also be nicely roasted; turn off the heat.

4. 4

   Serve hot

   Serve and enjoy with hot rotis.

What is roasted garlicky eggplant?

This Indian-style dish centres on small eggplants cooked with garlic and green chillies. The slits hold a fragrant blend of ground coriander and cumin, allowing the seasoning to cook right into the flesh.

The recipe keeps the vegetables whole and cooks them in a covered pan, making a quick side dish to serve with roti.

Nutrition and macros by portion

The nutrition label shows one serving as written: 227 calories, 7g protein, 46g carbs, 4g fat.

The supplied per-serving figures list 46 g of carbohydrate, 4 g of fat and 7 g of protein. The eggplants contribute carbohydrates, while the oil supplies most of the added fat; serve with roti as suggested, or add a portion of dal or yoghurt for a more rounded plate.

Choose and prepare the vegetables

Baby eggplants: Choose small ones of similar size so they soften at roughly the same pace. Dry them after washing to avoid adding excess water to the pan.

Green chillies: A lengthwise slit lets them roast alongside the eggplants. Handle them carefully, and wash your hands after cutting.

Fill the slits carefully

Coriander and cumin: Mix the ground spices before filling the eggplants, so each gets a balanced share. Tuck the mixture into the cuts without separating the wedges.

Salt: Season both inside the slits and on the outside. The recipe calls for kosher salt; if using a different type, bear in mind that crystals can vary in size.

Keep the heat controlled

Covered pan: After adding the turmeric and leftover spice blend, cover the pan and cook over low-medium heat for 5 minutes. The lid helps the eggplants soften while they roast.

Turning: Handle the eggplants gently when turning them after the first 5 minutes. Stir the garlic and chillies too, so they roast alongside the vegetables.

Check for tenderness

Eggplants: They are ready when soft and cooked through on all sides. Size affects the cooking time, so check them after the second 5-minute spell and allow a few minutes more or less as needed.

Garlic and chillies: Look for them to be nicely roasted before turning off the heat. Avoid relying only on the clock if the eggplants are still firm.

Serve with roti

Hot roti is the suggested accompaniment and works well for scooping up the soft eggplant, roasted garlic and spices. Serve the dish while warm.

Recipe notes & tips

• Choose eggplants that are similar in size to help them cook evenly.
• Keep the two cuts deep enough to hold spice but leave the eggplant connected at the base.
• Save the remaining coriander-cumin mixture to sprinkle over the eggplants in the pan.
• Turn the eggplants gently so they stay intact.
• Check for softness on all sides, as cooking time depends on the size of the eggplants.

Variations

• Adjust the heat: Use fewer green chillies for a milder result.
• Add lemon: Squeeze a little over the cooked eggplants just before serving.
• Use a different oil: Choose a neutral cooking oil you already use.
• Serve with rice: Offer steamed rice instead of roti.
• Add fresh herbs: Scatter chopped coriander leaves over the dish at the table.

Common mistakes to avoid

• Cutting right through: Keep the eggplants joined at the base so they hold their shape.
• Skipping the drying step: Pat the eggplants dry after washing before they go into the pan.
• Leaving the spices on the surface: Tuck about ¼ teaspoon of the coriander-cumin blend into each set of slits.
• Turning too roughly: Lift and rotate the eggplants gently to avoid breaking them apart.
• Stopping too soon: Cook a few minutes longer if the eggplants are not soft through to the centre.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a covered pan until hot, adding a small splash of water if the pan looks dry.

Frequently asked questions