How To Make Roasted Aubergine Side Dish

by Shamsul
Roasted Aubergine
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A roasted aubergine dish is a delightful combination of smoky, creamy flavors that make it a standout vegetarian option. The aubergine, or eggplant, is first sliced and seasoned with olive oil, salt, and pepper, then roasted until its flesh becomes tender and caramelized. This brings out a deep, savory sweetness, which pairs beautifully with fresh herbs like basil or parsley, tangy ingredients like yogurt or tahini, and spices such as cumin or paprika. Topped with pomegranate seeds for a pop of color and sweetness or a drizzle of balsamic reduction, roasted aubergine makes a sophisticated, satisfying dish. It’s perfect as a side, a dip, or a centerpiece for a Mediterranean-inspired spread.

Roasted Aubergine Recipe is another side dish to support the main course dish. It is very delicious, simple and quick. Check out the simplest way to make roasted aubergine.

Ingredients:

Aubergines, medium-sized, 2

Tomatoes, peeled and chopped, 6

Yogurt, 1 cup

Turmeric powder, Â˝ tsp

Cardamom pods, 2

Coriander seeds, Â˝ tsp

Ground black pepper, ½ tsp

Dried red chilies, 4

Garam masala, 1 Tsp

Clove, 1

Onion, sliced, 1

Ginger/garlic paste, 1 tbsp

Cooking oil, 2 tbsp

Salt, to taste

Coriander leaves, chopped, to garnish

Roasted Aubergine

Preparation Method:

Roast the aubergine on a naked flame till the skin of the aubergines is charred and black all over. Peel under running cold water and discard stem, then place in a bowl and mash. Stir in the yogurt and keep aside.

In a pestle or spice grinder, grind together red chilies, cardamom, clove, coriander seed, and garam masala. Add turmeric powder and black pepper.

Heat the oil in a wok on medium heat, fry the onion till soft then add ginger/garlic paste. Stir for a minute; add tomatoes and grounded spices and mix well.

Add the aubergines, mix well and cook on a low heat for 10 minutes or till the aubergines cook through.

Garnish Roasted Aubergine with coriander and serve.

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