35 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.
Eggplant, cut into 1-inch cubes
each
Extra Virgin Olive Oil, divided in half
tablespoons
tablespoons
Ginger, peeled
0.25 inches
Jalapeño, seeds removed
each
Cilantro, leaves and tender stems
cups
cups
Lemon, juiced
each
tablespoons
1. Prep
Preheat your oven to 400°F (200°C). Cut the eggplant into 1-inch cubes and set aside. Mince the ginger and deseed the jalapeño, then chop roughly. Wash the cilantro and mint leaves, patting them dry with paper towels.
2. Dress
Toss the eggplant cubes with olive oil, a pinch of salt and the garam masala until they are evenly coated. Spread the seasoned eggplant onto a foil-lined baking sheet in a single layer.
3. Roast
Place the baking sheet in the preheated oven. Roast the eggplant for 25-30 minutes, or until tender and the edges start to brown. Stir the eggplant half way through.
4. Make Cilantro Chutney
In a blender, combine the cilantro, mint, jalapeño, ginger, lemon juice, sugar, and a splash of water. Blend until smooth, adding more water if necessary to reach the desired, saucy consistency. Taste and adjust the lemon juice or sugar if needed.
5. Finishing Touches
One the eggplant is cooked, spread the chutney onto the bottom of a serving dish and spread the eggplant cubes on top serving immediately.
Stick with garam masala or use a mix of turmeric, cumin, and mustard seeds, roast the potatoes, and serve them with a refreshing mint chutney.
Use a mix of vegetables, season them with ras el hanout, and serve with a spicy harissa sauce.
Use bell peppers in place of eggplant, a blend of chili powder, cumin, and smoked paprika for the spices, and serve with a tangy salsa verde.
Replace the eggplant with zucchini, the garam masala with a combination of dried oregano, thyme, and a touch of garlic powder, and the cilantro chutney with a classic basil pesto.
Use the same spice and chutney treatment on other vegetables, such as zucchini, bell peppers, or portobello mushrooms.
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