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spiced baby eggplant on plate
Spiced Baby Eggplant
Indian baby eggplants are incredibly versatile and are absolutely divine when slow-roasted until fork-tender and topped with bloomed Indian spices, yogurt, honey, and fresh herbs!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Indian
Servings 4
Calories 156 kcal

Ingredients
  

  • 2 baby eggplants
  • 3 tbsp olive oil
  • 1/2 tsp ginger grated
  • 3 cloves garlic peeled and minced
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp brown mustard seeds
  • 1/4 tsp red chili powder
  • 1/4 cup mint leaves finely chopped
  • 1/4 cup cilantro finely chopped
  • 1/4 cup yogurt
  • 1 tbsp honey
  • 3/4 tsp salt
  • ground pepper

Instructions
 

Grate the Ginger and Mince the Garlic
  • Grate the ginger and mince the garlic. Set aside.
  • Finely chop cilantro and mint. Set aside.
  • Pulse coriander seeds in a food processor. Set aside.
Preheat the Oven and Season the Baby Eggplants
  • Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius).
  • Slice the baby eggplant in half, lengthwise.
  • Brush the flesh of each baby eggplant half with olive oil.
  • Season the flesh of each baby eggplant half with 1/2 tsp salt and ground pepper.
Roast the Baby Eggplant
  • Place a griddle cast-iron skillet on the stovetop at medium-high heat.
  • Place each eggplant half flesh-side-down onto the cast-iron skillet for 2-3 minutes.
  • Flip them flesh-side-up.
  • Place the cast-iron skillet in the oven for 10 minutes. Flip the eggplant halves flesh-side-down.
  • Roast the eggplant halves for an additional 10 minutes or until soft throughout.
Bloom the Indian Spices
  • Place a saute pan on the stovetop at medium-low heat.
  • Add 3 tbsp olive oil and allow it to heat.
  • Add ginger and garlic. Sauté for 2 minutes or until fragrant and soft.
  • Add mustard seeds, cumin seeds, coriander seeds, and 1/4 tsp salt. Sauté for 1-2 minutes until fragrant.
Spoon Spices onto the Baby Eggplant
  • Remove baby eggplant halves from the oven.
  • Spoon bloomed ginger, garlic and spices onto the flesh of each baby eggplant half.
Garnish the Baby Eggplant with Yogurt, Honey, and Herbs
  • Drizzle honey and yogurt onto the baby eggplant halfs.
  • Garnish with mint and cilantro.

Nutrition

Calories: 156kcalCarbohydrates: 13gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 2mgSodium: 451mgPotassium: 335mgFiber: 4gSugar: 9gVitamin A: 272IUVitamin C: 5mgCalcium: 50mgIron: 1mg
Keyword approachable, flavorful, healthy, spicy, vegetarian
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