Roasted Fijian Eggplants

3:00 am on 1 March 2008

For a quick mid-week spicy feast, spend two minutes in the kitchen preparing these scrumptious eggplants, and serve them with an Elliot-Bateman's Curry Kitchen chicken curry (available in supermarkets), and a pot of steaming rice.

(Serves 4)


  • 6-9 (750g in total) slim eggplants (known as Fijian or Asian eggplants)
  • 1½ tsp chilli powder
  • 1 tsp crushed coriander seeds
  • ½ tsp ground cumin
  • ½ tsp salt
  • Oil
  • 1 cup plain (not Greek) yoghurt (I used de Winkel)
  • 1 Tbsp lime
  • ½ cup small mint leaves
  • Lime wedges and mint leaves to garnish
  • Indian breads such as naan


Slice eggplants down the length. Score the cut surfaces in a criss-cross pattern. Mix spices and salt together on a plate then dunk cut surfaces of the eggplants in the spices.

Put a little oil in a shallow roasting dish and put in the eggplants, cut side down. Bake for 15 minutes in an oven preheated to 200°C, then turn over carefully and cook 15 minutes more, or until tender and golden.

Mix the yoghurt, lime juice and mint leaves in a bowl.

Stack the eggplants on a plate and spoon over the yoghurt dressing. Garnish with lime wedges and mint and serve with Indian breads.

Drinks match: Beer The eggplants are pretty spicy.

From Afternoons with Jesse Mulligan

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