Spiced Eggplant

There are a lot of Indian recipes that use eggplant; unfortunately, this is one vegetable that I do not know how to cook very well, except when making it like this. This is another dish we used to eat at home a lot. But the eggplant was always fried. Fried till it was crispy - mmmmmmmm. 


The key to success with this recipe is to cut the slices to the right thickness. If it’s too thick, it takes much longer to cook and the skin does not get that slight crispiness. If it’s too thin, then it becomes dry, leathery, and tough. I usually cut my slices about 3/4^th cm thick.

1 large eggplant

Salt to taste

Chili Powder to taste

½ bunch cilantro, cleaned and chopped fine

Lime juice to taste

Slice the eggplant into medium-thick rounds. Rub the powders on to each slice on both sides. Set aside for 5 minutes.

Preheat the oven to 375 degrees Fahrenheit. Spray an oven proof dish with oil, and place eggplant in the dish. The slices should not overlap each other. Once the dish is full, spray oil over all the eggplant and put it into the oven. Bake till cooked and well browned, about 20-25 mins. Garnish with the lime juice and chopped cilantro and serve hot as a deliciously easy side dish.

Notes:

*I’ve also made this exact recipe on the grill. However, you have to cut the slices a little thicker, so that they do not fall in as they cook. It makes for a great eggplant burger.