Spicy Eggplant Roast

My family is not big fans of vegetables but a few make a regular appearance on our dinner table. The fleshy, meaty, versatile eggplants are on top of the list, and thankfully we live in a climate zone where eggplants are available almost year-round.

This delicious Spicy Eggplant Roast is a powerhouse of flavors and aromas. The best thing is that it gets done in one pan in minutes. I have always been a big advocate of making life easy in the kitchen with quick, hassle-free, one-pot recipes. Recently we moved to a new house, and with loads of work piled up, all the unpacking to be done, and all the extra cleaning and washing waiting for me (besides the usual stuff), I decided to stick to family meals that get done within 30 minutes or less.

This dry curry makes smoky, spicy eggplant wedges that taste great with rice and lentils or on their own with roti. I have even rolled them up in wraps with a drizzle of thick yogurt for a yummy, light and fast lunch. I can’t even begin to describe the enticing aroma as the eggplant roasts with all the spices, garlic, and red chili peppers. You’ll be dancing around the pan all the time in anticipation.

Ingredients:

• 4 Eggplants, cut into wedges
• 1 medium onion, Finely chopped
• 3 garlic cloves, chopped
• 1/2 inch piece ginger, chopped
• 4-5 dried red chillies
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon coriander seeds
• 2 teaspoons cumin seeds
• 1 teaspoon red chilli flakes
• 1 teaspoon black pepper
• Salt to taste
• 1/4 teaspoon ground turmeric
• 2-3 tablespoons olive or sunflower oil
• Juice of 1 lemon
• Fresh coriander leaves to garnish

This Is What You Do:

Heat oil in a frying pan or wok on medium heat. Add mustard seeds, fenugreek seeds, coriander seeds and cumin seeds. Sauté for a minute or till the seeds begin to splutter.

Add finely chopped ginger, garlic and whole dried red chilli peppers. Fry for another minute.

Add onions and allow them to soften a bit. Add eggplant wedges, turmeric, red chilli flakes, black pepper and salt.

Reduce heat and cover the pan for 5 minutes or till the eggplant flesh is tender but not mushy. Remove lid, increase heat to medium and let the eggplant skins crisp up. Toss the pan gently to keep it the wedges from getting burnt, don’t mash up with a spoon.

In about 15-20 minutes, the spiced eggplant roast should be ready. Squeeze some lemon juice, garnish with coriander leaves.

Serve hot with steamed rice and creamy red lentils or as a side with any meaty main.