Baked Long Eggplant Curry
The long eggplants or baingans are either known as Chinese or Japanese, depending on the shade of purple and length. They have really tender and soft skin and are often found in Asian, Indian, and Middle Eastern stores. While selecting eggplants pick those that are smooth and shiny as they tend to be fresher. This recipe comes together in 10 minutes + 30 minutes of baking time. These baked eggplant slices are perfect with a bowl of rice and dal or in ciabatta sandwiches with some marinara sauce.
Prep Time10 minutes mins
Baking time30 minutes mins
Total Time40 minutes mins
Course: Bhaji, Curry, Sabzi, Sides, Vegetables
Cuisine: Indian
Keyword: aubergine, baingan, baked baingan, baked eggplant, eggplant, vegan
Servings: 12 slices
- 3 long eggplants
- 3 tbsp oil
- 2 tsp salt
- 1 tsp turmeric powder
- 2 tsp red chili powder
- 1 tsp crushed red pepper flakes
- 2 tsp coriander powder
- 2 tsp cumin powder
- 1 tsp black pepper powder
- 1 tsp amchur powder substitute with 2 tsp of lemon juice
To prepare the eggplants
Wash and wipe down the long eggplantsSlice off the stem and cut them in half, width-wiseThen cut each half length-wise till each eggplant yields 4 slices Score each slice with a small knife on the fleshy, white sideMake 2 long slits along the length of the sliceThis will help the masala work its way all the way inside
To make the spice mix
Pour 3 tbsp oil in a bowl and add the following spices (obviously, you can add your fave spices to the oil):2 tsp salt1 tsp turmeric powder2 tsp red chili powder1 tsp crushed red pepper flakes2 tsp coriander powder2 tsp cumin powder1 tsp black pepper powder2 tsp amchur powder (you can substitute with 2 tsp of lemon juice) Mix the spices in the oil with a spoon till well blended
Dip one eggplant slice, scored side down, into the oil Remove and place on a baking sheet, scored side up; repeat till all the slices are coated in the oil+spice mix Preheat the over to 400 deg C
Place the eggplants in the oven, uncoveredBake for 30 mins till they become soft through and through (30 mins is ample time if the eggplants are fresh) Remove from the oven and let stand for a few minutes
Serve with a bowl of rice and dal, or as a sandwich filling inside a ciabatta roll with some marinara sauce