Eggplants have a terrible reputation especially here in the Western world. If improperly cooked, it can soak up a lot of oil or can have a weird, spongy texture. It is rumored to turn bitter too. Despite all the rumors, eggplants are a family favorite. I love my mom’s vazhuthananga theeyal and mezhukkupuratti ( stir fry). My kids are not big fans of eggplants but they love the oven-roasted eggplants and the shahi baingan bharta from our local Indian restaurant. Eggplants are also easy to digest and so eggplants have always been a staple in our home. When unexpected guests come for dinner, this quick and easy oven-roasted eggplants is my fallback option.
As you see from the picture below, I have two easy methods of roasting the eggplants. I used a dry marinade and a little more oil on the lighter colored slices in the top sheet while I used a wet marinade and lesser oil on the bottom sheet . The amount of oil is totally up to you as the more the oil you add, the tastier the dish gets. Oil can also be omitted, though it might produce a dry end product.
I prefer to use the Japanese or Chinese eggplant, which is the long thin one and feel that it gives the best results. But I have used the small Indian and the large Italian varieties with equal success. Any variety can be used, but please adjust the spices accordingly.
Oven-roasted eggplants
INGREDIENTS
Eggplant (Japanese or Chinese variety)- 1
Red chilli powder
Kashmiri chilli powder (mild)
Turmeric powder
Salt
Olive oil or coconut oil
Cut the eggplant into thin, round slices, 1/2 inch thick, discard the ends. The even thickness of the slices ensures even baking. It yields around 60 slices which can fit 2 baking trays. It can be baked in two ways: with wet marinade or dry marinade. As you can see from the pictures, I have made both varieties.
Preheat the oven to 400 degree Fahrenheit
METHOD
A. Wet Marinade method
Eggplant cut into 1/2 thick rounds- around 60 slices
Red chilli powder- 2 teaspoons
Kashmiri chilli powder- 2 teaspoons
Turmeric powder- 1/2 teaspoon
Salt- to taste
Olive oil or coconut oil- 1-1&1/2 tablespoon
1. In a small bowl, add the the chilli powders, turmeric powder and salt.
2. Add about 4-5 tbsp of water and mix well.
3. Take the eggplants in a large mixing bowl and pour the marinade over them.
4. Mix gently but thoroughly with your fingers.
5. Pour the oil and mix well once again. Continue with step 6 below.
B.Dry Marinade method
Eggplant cut into 1/2 thick rounds- around 60 slices
Red chilli powder: 1 teaspoons
Kashmiri chilli powder- 2 teaspoons
Turmeric powder- 1/2 teaspoon
Salt- to taste
Olive oil or coconut oil- 1-1&1/2 tablespoon + 1/2 tablespoon
1. In a small bowl, add the the chilli powders, turmeric powder and salt.
2. Mix them well.
3. Take the eggplants in a large mixing bowl and sprinkle the marinade over them.
4. Mix gently but thoroughly with your fingers.
5. Pour 1 to 1&1/2 tbsp of oil and mix well once again. Reserve the 1/2 tbsp to use later.
6. Line a baking sheet with aluminium foil or parchment paper and arrange the slices evenly. Do not overcrowd them as they will steam instead of roasting. You can finish baking in batches or use a couple of baking sheets.
7. Once they are evenly arranged, bake for 20 minutes at 400 degree F.
8. Take out and flip them over and bake for another 3-4 minutes.
9. If using the dry marinade, pour the reserved 1/2 tbsp oil over the slices and bake for 3 -4 minutes.
10. Remove and they are ready to serve
Slices baked with the wet marinade has a soft texture and is spicier while the dry marinade ones are crunchier and is less spicy.
At home, we use the baked eggplant as an accompaniment to rice. But it is a versatile side-dish and leftovers always gets used. We love to eat it stuffed between 2 slices of bread and some butter. Hope you enjoy my version of oven roasted eggplants.