Roasted Eggplant Recipe – Indian Curry Leaves & Green Chili

Last Updated on 2 months by Neha Deshmukh

Roasted Eggplant Recipe – Indian Curry Leaves & Green Chili

Hey everyone! I’m so excited to share this roasted eggplant recipe with you. It’s a dish that’s close to my heart – the smoky, charred eggplant combined with the vibrant flavors of mustard seeds, curry leaves, and green chilies is just magic. I first made this a few years ago, trying to recreate a dish my neighbor, Aunty Priya, used to make, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the aroma that fills your kitchen is absolutely divine!

Why You’ll Love This Recipe

This isn’t your average eggplant dish. Roasting the eggplant first gives it a wonderful depth of flavor and a beautifully soft texture. Then, we build on that with a classic South Indian tempering of mustard seeds and curry leaves, adding a fiery kick from green chilies. It’s a fantastic side dish, a delicious accompaniment to rice and dal, or even a flavorful filling for roti or paratha. Plus, it’s relatively quick to put together – perfect for a weeknight meal!

Ingredients

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

• 1-2 medium eggplant(s)
• 1 medium yellow onion
• ½ cup scallions (about 4-5 stalks)
• 3 green chilies
• 8 curry leaves
• 8 garlic cloves
• 1 tablespoon oil
• ½ teaspoon black mustard seeds
• ½ teaspoon ground turmeric
• ½ cup cilantro, chopped
• 1 teaspoon kosher salt
• 1 tomato

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Eggplant: You can use any variety you like! Indian cuisine often uses the long, slender varieties, but globe eggplants work beautifully too. Just make sure they feel firm and heavy for their size.
• Curry Leaves: These are essential for that authentic South Indian flavor. You can find them fresh or frozen at Indian grocery stores. Don’t skip them! The aroma they release when tempered in oil is incredible.
• Mustard Seeds: Black mustard seeds are traditional, and they really pop when heated in oil. Make sure they’re fresh for the best results.
• Green Chilies: Adjust the number of green chilies to your spice preference. I like to use serrano peppers for a good kick, but you can use jalapeños for a milder heat.
• Regional Variations: In some parts of India, people like to add a squeeze of lemon juice at the end for extra brightness. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 425°F (220°C). Line a baking tray with parchment paper – this makes cleanup a breeze.
2. Rinse and dry your eggplant(s). Now, make a few slits in the eggplant skin – this helps it cook evenly and prevents it from exploding in the oven (trust me, it’s happened!). Spray lightly with olive oil and broil for 25-30 minutes, or until the skin is charred and the flesh is super soft.
3. Let the eggplant cool slightly. Once it’s cool enough to handle, scoop out the inner flesh and mash it with a fork. Discard the skin.
4. While the eggplant is roasting, heat the oil in a pan over medium heat. Add the mustard seeds and let them pop – you’ll know they’re ready when they start to jump around in the oil.
5. Stir in the turmeric and curry leaves. Cook for about 30 seconds, until fragrant. Then, add the chopped onions and cook, covered, for 3-4 minutes, until softened.
6. Add the crushed green chilies, minced garlic, half of the chopped scallions, and the chopped tomato. Sauté for 1-2 minutes, until the tomatoes start to break down.
7. Now, mix in the mashed eggplant and salt. Cook for another 2 minutes, stirring occasionally, to let the flavors meld together.
8. Finally, garnish with the remaining scallions and fresh cilantro. Serve hot and enjoy!

Expert Tips

• Don’t overcrowd the baking tray when roasting the eggplant. This will ensure it chars properly.
• Keep a close eye on the mustard seeds when tempering – they can burn quickly!
• If you don’t have time to roast the eggplant, you can grill it over an open flame for a similar smoky flavor.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder dish, remove the seeds from the green chilies or use fewer chilies. For extra heat, leave the seeds in or add a pinch of cayenne pepper. My friend, Rina, loves to add a dash of red chili powder for an extra kick.
• Festival Adaptation: This dish is often made during fasting periods (vrat) in India, especially during Navratri. Just ensure you’re using rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This roasted eggplant is incredibly versatile! Here are a few ideas:

• Serve it with a simple dal and rice.
• Use it as a filling for roti or paratha.
• Enjoy it as a side dish with your favorite Indian curries.
• Spread it on toast for a flavorful breakfast.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.

FAQs

What type of eggplant works best for this recipe?

Any type will work, but I prefer the Indian varieties or globe eggplants. They hold their shape well and have a lovely texture.

Can I roast the eggplant directly on the stovetop?

You can, but it’s a bit messier and requires more attention. Roasting in the oven is much easier and gives you more consistent results.

How can I adjust the spice level of this dish?

Adjust the number of green chilies or add a pinch of cayenne pepper for more heat. Removing the seeds from the chilies will reduce the spice.

What is the significance of using mustard seeds and curry leaves in Indian cooking?

Mustard seeds and curry leaves are a staple in South Indian cuisine. They add a unique flavor and aroma that’s both savory and slightly pungent. They’re also believed to have digestive properties.

Can this be made ahead of time?

You can roast the eggplant and make the tempering ahead of time. Store them separately and combine them just before serving.