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    Roasted Eggplant with Garam Masala and Cilantro Chutney

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    Pixicook editorial team
    clock-icon35 minutes

    Savor the aromatic flavors of India with this roasted eggplant dish, coated in warm garam masala and served with a zesty cilantro chutney. Perfect as a side dish or a vegetarian main, it's a delightful journey for your taste buds.

    Indian
    Easy
    Intermediate
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    Ingredients for Roasted Eggplant with Garam Masala and Cilantro Chutney

    units in
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    units in
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    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Eggplant, cut into 1-inch cubes

    each

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    Extra Virgin Olive Oil, divided in half

    tablespoons

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    Garam Masala

    tablespoons

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    Ginger, peeled

    0.25 inches

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    Jalapeño, seeds removed

    each

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    Cilantro, leaves and tender stems

    cups

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    Mint

    cups

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    Lemon, juiced

    each

    Substitute chevron-down

    Sugar

    tablespoons

    Substitute chevron-down