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Roasted Garlicky Eggplant
Baby Eggplants cooked with whole garlic cloves and green chilies
Servings: 4
Calories: 227kcal
Ingredients
- 6 to 8 small baby eggplants
- 12 garlic cloves peeled
- 3 green chilies
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- ⅛ teaspoon ground turmeric
- 1 tablespoon oil
- 1 teaspoon kosher salt
Instructions
- Wash and dry the baby eggplants. Make 2 vertical cross slits going almost ¾th way down but not cutting the eggplant into pieces. Stuff the coriander-cumin powder in the eggplants, about ¼ teaspoon in each. Sprinkle the eggplants with some salt inside the slits and on the outside. Make a vertical slit in the green chilies.
- Heat a medium pan on medium-high heat. Add oil and then line up the eggplants, whole garlic cloves and green chilies. Sprinkle the turmeric and any leftover coriander-cumin power on the eggplants. Cover the pan and cook for 5 minutes on low-medium heat.
- Gently turn the eggplant and stir all the ingredients together. Cook for another 5 minutes. Check the eggplant on all the sides to make sure they are cooked through and soft on all sides. Depending on the size of the eggplant it make take a few minutes more or less for the eggplant to be fully done. Garlic and the green chillies should also be nicely roasted. Turn the heat off.
- Enjoy with some hot roti's!
Nutrition
Calories: 227kcal | Carbohydrates: 46g | Protein: 7g | Fat: 4g | Sodium: 129mg | Potassium: 1649mg | Fiber: 22g | Sugar: 25g | Vitamin A: 210IU | Vitamin C: 27.1mg | Calcium: 89mg | Iron: 2.1mg
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