Are you ready to tantalize your taste buds with a dish that embodies the vibrant flavors of Indian cuisine? Say hello to the Eggplant Bowl with Mint Cilantro Chutney—a delightful medley of roasted eggplant and a refreshing herbaceous chutney that will leave you craving more! This easy-to-make recipe, which takes just 35 minutes from start to finish, is perfect for busy weeknights or impressing guests at your next dinner party. Dive into this culinary adventure and discover how simple ingredients can create a dish that’s bursting with flavor!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 large eggplant, cubed
- 2 tablespoons olive oil
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- Salt to taste
- 1/2 cup mint leaves
- 1/2 cup cilantro leaves
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the eggplant cooks evenly and becomes tender.
- Rinse the large eggplant under cold water. Cut off the stem and bottom, then cube the eggplant into bite-sized pieces, roughly 1-inch cubes.
- In a large mixing bowl, combine the cubed eggplant with 2 tablespoons of olive oil, 1/2 teaspoon of turmeric, 1/2 teaspoon of cumin, and salt to taste. Toss the eggplant until all pieces are well coated with the oil and spices.
- Spread the seasoned eggplant cubes evenly on a baking sheet lined with parchment paper. Make sure the pieces are not overcrowded to allow for even roasting.
- Place the baking sheet in the preheated oven and roast the eggplant for about 25 minutes, or until the eggplant is tender and slightly caramelized. Stir halfway through the cooking time to ensure even roasting.
- While the eggplant is roasting, prepare the mint-cilantro chutney. In a blender or food processor, combine 1/2 cup of mint leaves, 1/2 cup of cilantro leaves, and 1 tablespoon of lemon juice.
- Blend the ingredients until smooth, adding a little water if necessary to achieve your desired consistency. Taste and adjust the seasoning with salt if needed.
- Once the eggplant is done roasting, remove it from the oven and let it cool slightly. You can serve it warm or at room temperature.
- To serve, place the roasted eggplant in bowls and drizzle the mint-cilantro chutney on top or serve it on the side for dipping.
- This dish can be enjoyed on its own or served with rice or flatbreads for a complete meal. Enjoy your Eggplant Bowl with Mint Cilantro Chutney!
Tips
- Choose the Right Eggplant: Opt for a large eggplant that feels heavy for its size and has smooth, shiny skin. This ensures you get the best flavor and texture.
- Cut Evenly: When cubing the eggplant, aim for uniform pieces to ensure even cooking. This will help them roast perfectly and caramelize beautifully.
- Don’t Skip the Parchment Paper: Lining your baking sheet with parchment paper not only prevents sticking but also makes for easy cleanup after roasting.
- Adjust the Spice Level: Feel free to tweak the spices to suit your taste! If you like it spicy, consider adding a pinch of cayenne pepper or red chili flakes to the eggplant mixture.
- Experiment with the Chutney: The mint-cilantro chutney can be customized! Add a green chili for heat or a touch of yogurt for creaminess.
- Serve with Accompaniments: This dish pairs beautifully with rice, quinoa, or warm flatbreads, making it a versatile option for any meal.
- Make It Ahead: The roasted eggplant and chutney can be made ahead of time and stored in the fridge. Just reheat the eggplant before serving for a quick meal!
Nutrition Facts
Calories: 75kcal
Carbohydrates: 8g
Protein: 2g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
