Name: Summery Eggplant (minty and crunchy)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 2 medium-sized Eggplant; 3-4 tbsp of olive oil; Salt, as needed; 1 can of cooked whole tomatoes or 2-3 medium sized tomatoes blended; 1/2 can of coconut milk (optional); 1 large onion, finely diced; 1/2 bunch of mint, finely chopped; 1/2 bunch of cilantro, finely chopped (optional); 1-inch piece of ginger, peeled and finely diced; 3 garlic pods, finely diced; 1-2 tablespoons Crunchy Peanut PODI; 2 teaspoon Curry Leaf PODI; 1 teaspoon Crispy Garlic PODI (optional, use only if you want to make the dish spicy); 1 cup of cooked basmati rice or any other short-grained rice or a side of flat bread or warm pita

Delicious chunks of meaty, baked flavorful eggplant that can be scooped up with a warm pita, roti, or paired with rice or quinoa!

Summery Eggplant (minty and crunchy)

Servings

Prep Time

20 minutes

Cook Time

20 minutes

Author:

Alak Nanda

This dish comes together in less than 20 minutes and is entirely vegan. Uses three of our flavor-packed PODIs! Is a total crowd favorite.

Image of Summery Eggplant (minty and crunchy)

Ingredients

2 medium-sized Eggplant
3-4 tbsp of olive oil
Salt, as needed
1 can of cooked whole tomatoes or 2-3 medium sized tomatoes blended
1/2 can of coconut milk (optional)
1 large onion, finely diced
1/2 bunch of mint, finely chopped
1/2 bunch of cilantro, finely chopped (optional)
1-inch piece of ginger, peeled and finely diced
3 garlic pods, finely diced
1-2 tablespoons Crunchy Peanut PODI
2 teaspoon Curry Leaf PODI
1 teaspoon Crispy Garlic PODI (optional, use only if you want to make the dish spicy)
1 cup of cooked basmati rice or any other short-grained rice or a side of flat bread or warm pita

Ingredients

Directions

Keep ginger, garlic, mint and cilantro, finely diced and ready.
Put finely diced onion in a bowl of cold water to make the raw onion less pungent.
Roast Eggplant on an open flame - use a skewer to poke the eggplant and move it around on the flame. Roast until the skin is charred. Alternatively, cut eggplant into cubes or thin layers, season with oil and salt and cook in an oven for 20-30 minutes until cooked.
In a pan, take 1 tbsp of Olive Oil, sautee chopped ginger and garlic, until golden brown.
Add can of boiled tomatoes to the pan. Smash with laddle, cook thoroughly until the mix thickens.
Add Crunchy Peanut PODI, Curry Leaf PODI and Crispy Garlic PODI (optional)
Mix thoroughly, and let the sauce cook for 2 mins.
Add Coconut milk and simmer the sauce for another 2-3 mins.
If using roasted eggplant, peel and mash. If baking eggplant in an oven, mix eggplant and ensure all pieces are slightly caramelized/brown and soft to touch
Take a bowl, rain onions from the cold water, mix eggplant mash into it while it's hot. Mix thoroughly.
Add eggplant and onion mix to the simmered sauce
Garnish with lots of chopped mint (and cilantro). Drizzle a glug of olive oil.
Serve with a side of cooked white rice, warm flat bread or pita or any other cooked grain of your choice!