Tandoori Eggplant

Tandoori Eggplant is a smoky, spicy vegetarian dish that captures the essence of Indian barbecue. Grilled to perfection, this dish showcases the rich flavors of a tandoori marinade infused with yogurt and aromatic spices.

Ingredients

• Eggplant - 1 medium (about 250g)
• Plain yogurt - 100g
• Lemon juice - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Garam masala - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon (adjust to taste)
• Salt - 1 teaspoon
• Vegetable oil - 1 tablespoon
• Fresh cilantro - for garnish

Steps

1. Preheat your grill or oven to a high temperature (about 220°C or 430°F).
2. Slice the eggplant into 1 cm thick rounds and sprinkle with salt. Let it sit for 15 minutes to draw out excess moisture.
3. In a mixing bowl, combine yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, garam masala, turmeric, red chili powder, and salt. Mix well to create a marinade.
4. Rinse the salted eggplant slices under cold water and pat dry with a paper towel.
5. Coat each eggplant slice generously with the tandoori marinade, ensuring even coverage.
6. Cover the marinated eggplant and let it rest for 15 minutes to absorb the flavors.
7. Brush the grill or a baking tray with vegetable oil. Place the marinated eggplant slices on the grill or tray.
8. Grill the eggplant for about 10-15 minutes, flipping halfway through, until they are charred and cooked through.
9. Remove from the grill and let it rest for a few minutes before serving.
10. Garnish with fresh cilantro before serving and enjoy with naan or rice.

Nutrition

• Calories: 220
• Protein: 6 g
• Carbs: 20 g
• Fiber: 9 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 5 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants from eggplant and spices, which may reduce inflammation.

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