This spicy eggplant is so easy and makes an amazing side dish. The recipe here is for Indian style oven roasted eggplant, but you can also make it in the skillet. Pick this one as a side with the many delicious Indian main courses we have for you.
Wash the eggplant, wipe it dry and cut it into 1½ inch cubes. Tip: See note for peeling eggplant.
Combine olive oil, crushed garlic, red chili flakes, coconut flakes, cumin seeds and salt. Add eggplant and toss to coat the eggplant with the seasonings and spices very well.
Arrange eggplant in a single layer on a baking sheet lined with parchment paper.
Bake until fork tender for about 30 minutes (time may vary with oven). Flip the eggplant pieces in between, making sure to cook until soft and fork tender inside and edges are caramelized.
Remove from oven, allow to cool couple minutes and stir once again. Top with chopped cilantro and a sprinkle of lemon juice.
Transfer to a serving dish. Serve with steamed rice, stews or curries.
Notes
Eggplant: Select fresh, firm, medium size eggplant that is heavy for its size and with a shiny, smooth and vibrant purple skin. Make sure that the stem is still green.
Peeling: If the eggplant skin is not too thick, then you can roast it with skin on. You may choose to peel some of the skin away in zebra stripes. Dried coconut: Try desiccated coconut or grind dried coconut slices available at Indian grocery stores. Or use Bob’s red mill unsweetened dried coconut flakes.
Make Ahead: Roast the eggplant ahead. Make the seasoning mixture and store in refrigerator.
Storage: It keeps well in the refrigerator for 5 to 6 days. Freeze it in freezer-safe containers.
Don't use too much salt, chili flakes or lemon juice.
Stove Top Instructions
In a large skillet over medium high, heat 3 tablespoons oil and add eggplant. Stir fry until edges are golden brown and center is soft, about 5 minutes.
Add salt, garlic, red chili flakes, coconut, cumin and toss well. Continue to cook 5 to 10 minutes until edges are caramelized and eggplant is cooked through.
Top with cilantro and lemon juice as per taste. Turn off the heat and serve with rice.
For more information on ingredients, variations, FAQs and serving suggestions, scroll up the page to the blog post.