This delicious Spicy Eggplant Roast is a powerhouse of flavours 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, 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 chilli peppers. You’ll be dancing around the pan all the time in anticipation.
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:
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.