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Roasted Eggplant Subzi

Roasted Eggplant Subzi
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Here is a super healthy Eggplant recipe that will have you craving for more. Simple is the perfect way to describe this no-frills dish made with just roasting eggplant and throwing very few ingredients that we always have on hand.
  • Eggplant/Brinjal/Aubergine/Baingan – 1 lb (approx 500gm)
  • Oil – 1 tbsp
  • Asafoetida – ⅛th tsp (optional)
  • Onion – ½ large/1/2 lb (approx 250gm)
  • Garlic – 3-4 large cloves /1 tbsp
  • Green Chillies – to taste, finely chopped
  • Turmeric Powder – ¼ tsp
  • Salt – to taste
  • Lime/ Lemon Juice – to taste
  • Cilantro – 10 sprigs, finely chopped
  1. Pre-heat oven to 400 degrees F (approx 200 degrees C).
  2. Line the baking pan with foil.
  3. Coat the Eggplant with a little Oil and bake it for 1 hour.
  4. Once out of the oven, allow it to cool down and trim off the stem portion.
  5. Peel the skin off and transfer the flesh/meat to another bowl.
  6. Roughly chop so that there it is not fiberous.
  7. In a pan, heat Oil.
  8. Add in Asafoetida(optional) and right after that add in the Onions, Garlic, Green Chillies and Turmeric Powder.
  9. Add in some Salt, mix well and allow them it to cook till the Onions get a little translucent.
  10. Add in the Eggplant and allow it to heat up all the way through.
  11. Add in Lemon/Lime Juice and Cilantro. Mix well.
  12. Serve hot with Chapatis or Parathas.
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