Spicy Indian Eggplant Spread

Elevate your snack game with this Spicy Indian Eggplant Spread, a vibrant and flavorful dish that's sure to impress. Made with smoky roasted eggplant, aromatic spices like cumin, coriander, and garam masala, and a burst of freshness from cilantro and lemon juice, this spread delivers a perfect balance of heat and zest. The charred eggplant is mashed and blended with sautéed onions, garlic, ginger, and tomatoes to create an irresistibly creamy and spiced dip. Perfect as a companion to naan, pita bread, or crisp veggies, this versatile spread can also double as a sandwich filling or a flavorful addition to your party platter. With easy-to-follow instructions and just 40 minutes from prep to table, this recipe is a must-try for lovers of Indian-inspired dishes.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 pieces Large eggplant
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 pieces Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 1 piece Green chili, finely chopped (optional)
• 2 medium Tomatoes, finely chopped
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pierce the eggplants in multiple places with a fork or knife to allow steam to escape.

Step 3

Place the eggplants on a baking sheet and roast them in the oven for 25-30 minutes, turning halfway through, until the skin is charred and the flesh is soft.

Step 4

Remove the eggplants from the oven, let them cool, then peel off the skin. Mash the roasted flesh in a bowl and set aside.

Step 5

Heat the olive oil in a large skillet over medium heat.

Step 6

Add the chopped onions and sauté for 4-5 minutes until they turn golden brown.

Step 7

Stir in the minced garlic, ginger, and chopped green chili (if using). Cook for 1-2 minutes until fragrant.

Step 8

Add the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and form a thick paste.

Step 9

Stir in the ground cumin, coriander, turmeric, red chili powder, garam masala, and salt. Cook for another minute to toast the spices.

Step 10

Add the mashed eggplant to the skillet and mix thoroughly with the spice mixture.

Step 11

Reduce the heat to low and let the mixture cook for 5 minutes, stirring occasionally to allow the flavors to meld together.

Step 12

Turn off the heat and stir in the chopped cilantro and lemon juice for a fresh, zesty finish.

Step 13

Serve the spicy eggplant spread warm or at room temperature with naan, pita bread, crackers, or as a dip for vegetables.

Nutrition Facts

Serving size	(1365.1g)

Amount per serving	% Daily Value*
Calories	635.3

Total Fat 32.4g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2412.3mg	0%
Total Carbohydrate 88.0g	0%
Dietary Fiber 41.5g	0%
Total Sugars 41.1g
Protein 16.7g	0%

Vitamin D 0IU	0%
Calcium 191.2mg	0%
Iron 7.8mg	0%
Potassium 3482.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.0%

Protein: 9.4%

Carbs: 49.5%