Roasted Eggplant Recipe – Paprika, Sesame & Coconut Flavors

Last Updated on 2 months by Neha Deshmukh

Roasted Eggplant Recipe – Paprika, Sesame & Coconut Flavors

Hey everyone! I’m so excited to share this roasted eggplant recipe with you. It’s a dish I stumbled upon while trying to use up a beautiful eggplant from the market, and it quickly became a favorite. The smoky, soft eggplant combined with the vibrant flavors of paprika, sesame, and coconut is just chef’s kiss! It’s surprisingly easy to make, and perfect as a side dish or even a light meal.

Why You’ll Love This Recipe

This roasted eggplant isn’t just delicious, it’s also incredibly versatile. It’s quick to prepare, taking only about 5 minutes of prep time, and then mostly roasts in the oven. The combination of textures – the soft eggplant, crunchy sesame seeds, and peanuts – is seriously addictive. Plus, it’s a fantastic way to enjoy eggplant if you’re not usually a fan!

Ingredients

Here’s what you’ll need to make this flavorful roasted eggplant:

• Half a big eggplant (about 500g)
• 2 tablespoons red onion (finely chopped)
• 2 garlic cloves (thinly sliced)
• 2 tablespoons olive oil
• 1 teaspoon salt (or to taste)
• 1 teaspoon paprika (I prefer smoked paprika for extra depth!)
• 1 teaspoon desiccated coconut
• 1 teaspoon toasted sesame seeds
• 1 tablespoon roasted peanuts (crushed)
• 1 teaspoon soy sauce
• Juice of half a lemon
• 1 tablespoon coriander leaves (freshly chopped)

Ingredient Notes

Let’s talk about a few key ingredients! Eggplant, also known as brinjal in India, comes in many varieties. I like using the large, globe eggplant for this recipe as it has a good flesh-to-skin ratio.

Olive oil adds a lovely richness, but you could also use any neutral cooking oil. Paprika is the star here – it gives the eggplant a beautiful color and a subtle smoky flavor. Don’t skimp on it!

Interestingly, eggplant preparation varies across India. Some regions prefer to salt the eggplant to draw out bitterness, while others don’t bother. I’ve included a tip for reducing bitterness in the FAQs if you’re concerned.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 415°F (213°C).
2. Wash the eggplant and rub it all over with olive oil. Don’t be shy! This helps it get nice and tender. Sprinkle with salt and then poke holes all over with a fork. This prevents it from exploding in the oven (trust me, it’s happened!).
3. Wrap the eggplant tightly in aluminum foil. This steams it from the inside, making it super soft.
4. Place the foil-wrapped eggplant on a baking dish and bake for 45 minutes, or until it’s soft to the touch. You should be able to easily pierce it with a fork.
5. While the eggplant is roasting, heat a little oil in a pan. Fry the thinly sliced garlic until it’s golden and crispy. Keep a close eye on it – burnt garlic is no fun! Set aside.
6. Once the eggplant is cool enough to handle, carefully peel off the foil. Peel away the skin (it should come off easily), discard the seeds, and scoop the flesh into a bowl.
7. Add the salt, soy sauce, paprika, and lemon juice to the eggplant. Mix everything together really well.
8. Finally, garnish with sesame seeds, fried garlic, peanuts, desiccated coconut, and coriander leaves. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the baking dish. Give the eggplant some space so it can roast evenly.
• For extra flavor, try adding a pinch of red chili powder to the eggplant mixture.
• If you don’t have roasted peanuts, you can use raw peanuts, but they won’t have the same intense flavor.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your soy sauce to ensure it doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: This recipe is also gluten-free!
• Spice Level Adjustment (Mild to Spicy): Add a pinch of cayenne pepper or a finely chopped green chili to the eggplant mixture for a spicier kick.
• Festival Adaptation (Navratri/Fasting Friendly): During Navratri or other fasting periods, you can skip the onion and garlic. You can also use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This roasted eggplant is amazing as a side dish with dal and rice. It’s also delicious served with roti or naan. My family loves it as part of a larger Indian thali! You can even spread it on toast for a quick and flavorful snack.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The texture might change slightly, but it will still taste delicious.

FAQs

What type of eggplant is best for roasting?

Globe eggplants are great, but you can also use Italian eggplants or even Japanese eggplants. Just adjust the cooking time accordingly.

Can I roast the eggplant directly on the grill?

Absolutely! Grill the eggplant over medium heat for about 20-25 minutes, turning occasionally, until it’s soft and slightly charred.

How can I make the roasted eggplant less bitter?

Salting the eggplant before roasting helps draw out some of the bitterness. Sprinkle the eggplant with salt and let it sit for 30 minutes, then rinse and pat dry before roasting.

Can I prepare the eggplant ahead of time?

You can roast the eggplant ahead of time and store it in the refrigerator for up to 2 days. Just add the garnishes right before serving.

What are some other spices I can use instead of paprika?

Garam masala, cumin powder, or even a little turmeric can be used instead of paprika. Each will give the eggplant a slightly different flavor profile.