Roasted Fijian Eggplants
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.
- 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
- 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.