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Roasted Curry Eggplant

Roasted eggplants topped with curry and lime yoghurt, curry onions, and more! Super delicious and packs a punch of flavor.
Servings 6 people
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Print Recipe

Equipment

  • Large baking tray
  • Frying pan

Ingredients
  

Eggplant

  • 2 large eggplants
  • 50 ml olive oil
  • Salt to taste
  • Pepper to taste

Curry Yoghurt

  • 200 grams Greek yoghurt
  • 1 tsp curry powder
  • 1/4 th tsp turmeric powder
  • 2 tsp lime juice
  • Salt to taste

Curry Onions

  • 1 large onion thinly slices
  • 1 tsp curry powder
  • Salt, to taste
  • 30 grams chopped peanuts or almonds

Assembly

  • 1 tsp lime zest
  • 1/2 tsp cumin seeds lightly toasted and crushed
  • 1/2 tsp coriander seeds lightly toasted and crushed
  • 40 grams pomegranate seeds

Instructions
 

Eggplant

  • Peel the eggplants in strips with a peeler, leaving it with alternative strips. Slice into 1-inch thick slices and place them on a paper towel. Salt the eggplant slices, place another paper towel on top, and let them rest for 30 minutes to allow the moisture to be released.
    2 large eggplants
  • Preheat the oven to 180 degrees Celsius.
  • After 30 minutes, place the eggplant slices in a bowl with the olive oil, salt, and pepper and mix. Place the eggplant slices on a baking sheet lined with baking paper and bake for 30-45 minutes until the eggplant is caramelized and soft.
    50 ml olive oil, Salt, Pepper
  • Make the curry yoghurt: In a bowl place the Greek yoghurt, curry powder, turmeric powder, lime juice, and salt and mix until combined. Place in the fridge until ready to use.
    200 grams Greek yoghurt, 1 tsp curry powder, 1/4 th tsp turmeric powder, 2 tsp lime juice, Salt
  • Make the curry onions:In a pan, add oil and sliced onions and cook until the onions have softened and caramelized, for 5-8 minutes. Add the curry powder, salt, and chopped peanuts or almonds, mix, and let it cook on medium heat for another 2-3 minutes.
    1 large onion, 1 tsp curry powder, Salt, to taste, 30 grams chopped peanuts or almonds

Assembly

  • In a large plate, place the eggplant slices in a circle, overlapping each slice over the other, and fill the center of the circle with the remaining slices.
  • Top the eggplant with the curry yoghurt, curry onions, toasted cumin and coriander seeds, lime zest, and pomegranate, and serve.
    1 tsp lime zest, 1/2 tsp cumin seeds, 1/2 tsp coriander seeds, 40 grams pomegranate seeds
Course: Iftar, Snack
Keyword: iftar, iftar ideas, roasted eggplant