Recipe For Brinjal: Oven-Baked Spicy Indian Eggplant
Recipe For Brinjal brings together tender, roasted eggplant slices coated in warm Indian spices for a vegetarian side or main course that’s as healthy as it is delicious.
Ingredients
- 1 large brinjal (eggplant) choose firm, glossy skin
- 2 tbsp extra-virgin olive oil I love California’s DaVinci brand
- 1 tsp cumin seeds (or ground cumin)
- 1 tbsp ginger-garlic paste (or 1 tsp fresh grated ginger + 1 tsp minced garlic)
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder adjust for milder heat
- 1/2 tsp garam masala Bob’s Red Mill works great
- 1 tsp salt or to taste
- 1 medium tomato finely chopped
- 2 tbsp chopped fresh cilantro (coriander leaves)
- 1 tbsp lemon juice fresh is best
- 2 tbsp plain yogurt or coconut yogurt for a creamier coat
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly coat with oil.
- Slice the brinjal into ½-inch rounds. In a bowl, whisk together olive oil, ginger-garlic paste, turmeric, coriander, chili powder, garam masala, and salt. Optionally, stir in yogurt for a creamier coat.
- Brush or toss the brinjal slices in the spice mix until evenly coated. Let the slices rest for 30 minutes to allow the spices to penetrate.
- Roast the slices for 12–15 minutes until golden and tender, flipping them halfway through. If needed, broil for an extra 2–3 minutes for extra char.
- In a bowl, mix chopped tomato, cilantro, and lemon juice to make a fresh salsa.
- Remove brinjal from the oven, transfer to a serving plate, and spoon the tomato-cilantro mix on top. Serve hot, warm, or at room temperature.
Notes
To avoid bitterness, sprinkle sliced brinjal with salt and let sit for 10 minutes before patting dry. For extra char, switch to broil for the last 2–3 minutes of roasting.
Nutrition
Calories: 35kcal
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