Spicy Indian Eggplant Spread
Elevate your snack game with this Spicy Indian Eggplant Spread, a vibrant and flavorful dish that's sure to impress. Made with smoky roasted eggplant, aromatic spices like cumin, coriander, and garam masala, and a burst of freshness from cilantro and lemon juice, this spread delivers a perfect balance of heat and zest. The charred eggplant is mashed and blended with sautéed onions, garlic, ginger, and tomatoes to create an irresistibly creamy and spiced dip. Perfect as a companion to naan, pita bread, or crisp veggies, this versatile spread can also double as a sandwich filling or a flavorful addition to your party platter. With easy-to-follow instructions and just 40 minutes from prep to table, this recipe is a must-try for lovers of Indian-inspired dishes.
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Recipe Information
Ingredients
- 2 pieces Large eggplant
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 pieces Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 piece Green chili, finely chopped (optional)
- 2 medium Tomatoes, finely chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Pierce the eggplants in multiple places with a fork or knife to allow steam to escape.
Place the eggplants on a baking sheet and roast them in the oven for 25-30 minutes, turning halfway through, until the skin is charred and the flesh is soft.
Remove the eggplants from the oven, let them cool, then peel off the skin. Mash the roasted flesh in a bowl and set aside.
Heat the olive oil in a large skillet over medium heat.
Add the chopped onions and sauté for 4-5 minutes until they turn golden brown.
Stir in the minced garlic, ginger, and chopped green chili (if using). Cook for 1-2 minutes until fragrant.
Add the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and form a thick paste.
Stir in the ground cumin, coriander, turmeric, red chili powder, garam masala, and salt. Cook for another minute to toast the spices.
Add the mashed eggplant to the skillet and mix thoroughly with the spice mixture.
Reduce the heat to low and let the mixture cook for 5 minutes, stirring occasionally to allow the flavors to meld together.
Turn off the heat and stir in the chopped cilantro and lemon juice for a fresh, zesty finish.
Serve the spicy eggplant spread warm or at room temperature with naan, pita bread, crackers, or as a dip for vegetables.
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2412 mg | 105% | |
| Total Carbohydrate | 88.0 g | 32% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 41.1 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3483 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
