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Stir Fried Roasted Eggplant

Sadik and I decided to buy fresh vegetable on daily basis from the local stores instead of buying everything on the weekend from supermarkets. We still go to supermarkets on the weekend to get other groceries and snack, but seasonal and local produce are just on the sides of the road outside our apartment. We reduce food waste and save a lot of money from this new routine.

Stir Fried Roasted Eggplants 2

Right now, the eggplants look really good here. In India, we don’t get the same eggplants as in Thailand. In this city, there are different varieties, and the most common in the markets here are these gorgeous purple eggplants with light strips. They are really good, and I love just every eggplant dish I discovered in India.

Stir Fried Roasted Eggplants 3

A simple Indian meal in my family always consists of rice, a spicy curry, and a vegetable side dish. I love to have this simple stir fried roasted eggplants with a lot of chilies and onions on my table. It’s a rustic and honest dish I’ve learned from the south. In the south, the eggplants are boiled until soft and stir fried in coconut oil with some shallots and chilies. I roasted my eggplants in the oven on the high heat to get that smoky flavor. It goes so well with rice. Honestly, I can just have this with rice and be so happy.

Stir Fried Roasted Eggplants 1

Stir Fried Roasted Eggplants


300 gm young eggplants

1 large onion- sliced

4 cloves garlic- crushed

4 green chilies- crushed

½ tsp mustard seed

½ tsp fenugreek seed

5 curry leaves

1 tsp salt or to taste

½ tsp turmeric powder

1 tbsp vegetable oil


Preheat an oven at 230 degree C. Roast the eggplants for 30-40 minutes or until cooked and soft.

Remove the roasted eggplants from oven and roughly mash it with a wooden spoon.

In a pan over medium heat, heat the vegetable oil. When the oil is hot, add mustard seed and let it splutter.

Add curry leaves, onion, garlic, fenugreek seeds and chilies. Stir fry for 3 minutes or until the onion becomes soft.

Add turmeric powder and give it a quick stir.

Add roasted eggplants and salt. Stir fry further for 5 minutes. All ingredients should mix well and the eggplants should be melting.

Check the seasoning and turn off the heat. Serve hot with some rice or flat breads.

Stir Fried Roasted Eggplants 4


2 comments to Stir Fried Roasted Eggplant

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