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Eggplant

Posted on November 11, 2025

Sure! Here’s a delicious, complete eggplant recipe — I’ll give you a few variations too (roasted, fried, or curry-style). Let’s start with one of the most popular:

Roasted Eggplant (Mediterranean Style)

Ingredients

2 medium eggplants

3 tbsp olive oil

3 cloves garlic (minced)

1 tsp salt

½ tsp black pepper

1 tsp dried oregano (or Italian seasoning)

1 tbsp lemon juice (optional)

Fresh parsley or basil (for garnish)

Instructions

Preheat Oven
Set oven to 400°F (200°C).

Prepare Eggplants

Wash and cut eggplants into 1-inch cubes (or thick slices if you prefer).

Place them in a large bowl.

Season

Add olive oil, garlic, salt, pepper, and oregano.

Toss well so every piece is coated.

Roast

Spread evenly on a baking sheet lined with parchment paper.

Roast for 25–30 minutes, flipping halfway, until golden brown and tender.

Finish & Serve

Drizzle with lemon juice and sprinkle chopped parsley or basil.

Serve warm as a side dish or mix into pasta, salads, or grain bowls.

Variation: Eggplant Curry (Indian Style)

Ingredients

2 eggplants (cubed)

2 tbsp oil

1 onion (finely chopped)

2 tomatoes (chopped)

2 garlic cloves (minced)

1 inch ginger (grated)

1 tsp cumin seeds

1 tsp turmeric

1 tsp coriander powder

½ tsp chili powder

½ tsp garam masala

Salt to taste

Fresh cilantro (for garnish)

Instructions

Heat oil in a pan. Add cumin seeds, let them crackle.

Add onions and sauté until golden.

Add garlic, ginger, and spices. Stir for 30 seconds.

Add tomatoes and cook until soft.

Add eggplant cubes, mix well, and cover. Cook on low heat 10–15 minutes until tender.

Garnish with cilantro. Serve with rice or flatbread.

Variation: Fried Eggplant (Crispy Slices)

Ingredients

1 eggplant (sliced into ½-inch rounds)

1 cup breadcrumbs

½ cup flour

2 eggs (beaten)

Salt and pepper

Oil for frying

Instructions

Sprinkle eggplant slices with salt and let sit for 15 minutes. Pat dry.

Dredge slices in flour → dip in egg → coat with breadcrumbs.

Fry in hot oil (medium heat) 2–3 minutes each side until golden.

Drain on paper towel.

Serve with marinara sauce or yogurt dip.

 

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