Oven-roasted spiced eggplant
The eggplants used in this recipe are not the typical large ones— often referred to as the “globe” variety—that are commonly found supermarkets. Here, I use the long, slim eggplants that can be found in Asian or Indian markets, and which deliver a slightly different flavor when cooked than the larger, common ones. This preparation is rather simple and healthy, yet the touch of cumin and green chili peppers makes it really tasty. This can easily be stuffed in Indian flatbreads or a store-bought wrap for a perfect meal-on-the-go.
– 4 medium-sized purple Asian eggplants
– ½ cup (125 ml) oil
– ½ teaspoon salt, plus more, to taste
– 1 large onion, thinly sliced
– 1 teaspoon minced garlic
– ½ teaspoon ground cayenne pepper
– ½ teaspoon ground turmeric
– ½ teaspoon cumin seeds, toasted and coarsely ground
– 2 tablespoons deseeded and minced green chili peppers
– 2 tablespoons minced green onions (scallions)
– ¼ cup (10 g) fresh coriander leaves (cilantro), for garnish.
Preheat the oven to 450°F (230°C).
Cut the eggplant into 1-in (2.5- cm) dice. Lightly toss the eggplant with ¼ cup (65 ml) of the oil and ½ teaspoon of salt. Place the eggplant on a baking sheet or roasting pan and bake in the center of the oven until lightly brown and the ‑esh is softened, about 10 minutes. Remove from the oven and set aside.
Heat the remaining ¼ cup (65ml) oil in a heavy skillet over mediumhigh heat. Add the onion, garlic, chili powder, turmeric and cumin, and stir to mix well. Lower the heat to medium and cook, stirring frequently until the onion is well softened and translucent but not browned, about 10 minutes.
Add the chili peppers to the onion mixture and sauté for about a minute. Then add the roasted eggplant and salt to taste, and gently stir the ingredients together using spatula.
Just before serving, stir in the green onions. Garnish with coriander leaves and serve hot or cold.
Food: Oven-Roasted Spiced Eggplant