I’m interested that of all of the recipes I have posted this roasted eggplant dish is the most popular. With BBQ season in full swing in Australia, I thought I would repost as this is truly an excellent accompaniment to grilled and roast meats and seafood.
This is a delicious accompaniment served with Indian curries but just as good with roast meats like the Pulled pork or served as a dip.
Roasting the eggplant first gives it a lovely texture and a smoky flavour and the cummin and mustard seeds add spice and crunch.
Prep time: 5 minutes Cooking time:60 minutes
Ingredients
1 large eggplant
1/2 brown onion thinly sliced
1 clove garlic minced
1/2 teaspoon cummin powder
1 teaspoon cummin seeds
1/2 teaspoon black mustard seeds
1/2 cup plain yoghurt
Handful curry leaves(optional)
1.5 tablespoons olive oil
Salt to taste
Method
Heat oven to 180 degrees celcius
Prick eggplant deeply in a few spots on each side with a fork or small knife to allow steam to escape. (This is important to avoid eggplant explosion in oven!)
Roast eggplant for 45-50 minutes, rotating 3 or 4 times to allow for even cooking. Don’t worry if…
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Looks so good!
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[…] families. The accompaniments of Grapes Apple Mint Raita, Indian Spicy Mint and Coriander Chutney, Roasted eggplant with cummin and yoghurt and Red Lentil Tarka Dhal with turmeric and ginger make the serving of biryani a true foodie […]
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