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
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
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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