Roasted Eggplant Masala
Roasted Eggplant Masala

Pointer: Use only fresh asian eggplants.


  • 4 asian Eggplants
  • 2 tomatoes chopped
  • 2 cloves garlic mashed
  • 1 medium-sized onion, chopped
  • 3 green chillies
  • 1 tsp. asafoetida
  • 1 Tbsp. lemon juice
  • 2 tsp. turmeric powder
  • 2 Tbsps canola oil
  • 2 Tbsps. fresh chopped coriander
  • salt to taste


Coat eggplants in olive oil. Wrap them in aluminium foil. Bake in oven until done. Open foil, turn on broiler, let eggplant roast a little until you get a slightly burned aroma. Remove from oven, peel off skin and mash lightly.

In a wok^, add remaining oil. Add garlic, chillies and onions. Add the asafoetida. Sauté them together for a few minutes. Add turmeric and tomatoes and let it cook until the whole thing turns to a pulp. Finally, add the eggplants, mix well, cover and cook for 10 minutes.

Garnish with coriander and serve with chapathis.

^ Please contact me for any of these ingredients or utensils.

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