Roasted Eggplant Tikka Masala

by

Tenina Holder

POSTED July 29, 2019 (LAST UPDATED October 14, 2020)

Serves

4

Total Time

50mins

Calories

62

A super fragrant, tasty and very easy side dish or vegetarian main meal. There is nothing I don't like about this dish.

recipe-image

    INGREDIENTS


  • Pistachios icon
    Pistachios

    as neededshelled, chopped

  • Eggplant icon
    Eggplant

    2 (about 600 g)

  • Sea salt icon
    Sea salt

    as needed

  • Curry paste icon
    Curry paste

    60 g (about 3 ⅝ tablespoons)

  • Plain yogurt icon
    Plain yogurt

    as needed

  • Cilantro icon
    Cilantro

    5 sprigs

  • Extra virgin olive oil icon
    Extra virgin olive oil

    as needed

    METHOD


  • 1. Add eggplant to a clean cutting board
  • 2. Slice lengthwise
  • 3. Add sea salt to the eggplant generously
  • 4. Let rest - 20 min
  • 5. Rinse with water
  • 6. Pre-heat oven - 199°C
  • 7. Line a clean baking dish with parchment paper
  • 8. Retrieve eggplant
  • 9. Brush with curry paste
  • 10. Transfer eggplant to baking dish
  • 11. Roast until softened - 30 min, 199°C
  • 12. Transfer eggplant to plate
  • 13. Garnish with plain yogurt, cilantro and pistachios
  • 14. Drizzle with extra virgin olive oil

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