Rating: 4 stars
30 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0

This is a very simple, quick and more importantly authentic Indian side dish of grilled eggplant and tomato. Best served with naan or roti. It should have a consistency of, um, well, 'mush' when finished, but it's good.

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
5 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven broiler. Place eggplant in a roasting pan, and broil 5 minutes, turning occasionally, until about 1/2 the skin is scorched.

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  • Place eggplant in microwave safe dish. Cook 5 minutes on High in the microwave, or until tender. Cool enough to handle, and remove skin, leaving some scorched bits. Cut into thick slices.

  • Heat oil in a skillet over medium heat, stir in the onion, and cook until tender. Mix in eggplant, and tomatoes. Season with cayenne pepper, salt, and black pepper. Continue to cook and stir until soft. Garnish with cilantro to serve.

Nutrition Facts

61 calories; protein 2g; carbohydrates 11.8g; fat 1.5g; sodium 152mg. Full Nutrition
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