Spiced Eggplant with Tomato and Mustard Seeds
This easy vegetarian eggplant dish is packed with heat and zing from spices, tomato, and mustard seeds.
- Prep15 min
- Cook40 min
- Total55 min
- DifficultyEasy
- Servings4
This recipe transforms humble eggplant into a bold, flavorful side dish. The eggplant is salted first to draw out bitterness, then roasted until tender and charred, all while coated in a fragrant spice paste.
The spice paste is built on a base of ghee (or butter/coconut oil) and includes black mustard seeds, cumin, turmeric, and Kashmiri red chile powder for a vibrant color and moderate heat. Tomato paste, brown sugar, and vinegar add depth and a tangy-sweet balance, while a final drizzle of mustard oil brings an extra layer of pungency.
Ingredients
Servings
Converted amounts are rounded.
Method
- If using baby eggplants, cut each in half lengthwise. If using Japanese eggplants, slice crosswise at a sharp angle into 1-inch-thick pieces. Score the cut sides of the eggplant in a crosshatch pattern with a sharp knife. Toss eggplant with 2 tablespoons kosher salt and set aside to drain in a colander over the sink or a large bowl for 1 hour.
- Rinse excess salt off eggplant and gently pat dry with a clean kitchen towel or paper towels. Adjust an oven rack to the center position and preheat oven to 500°F. Line a rimmed baking sheet with parchment or foil.
- In a small skillet over medium heat, melt ghee, butter, or coconut oil until liquefied. Add mustard seeds, cumin seeds, turmeric, and Kashmiri red chile powder. Fry spices, stirring frequently, until mustard seeds pop, about 2 minutes. Add tomato paste, brown sugar, vinegar, remaining 1 teaspoon kosher salt, and 1/4 cup water. Cook until mixture turns brick-red, about 5 minutes.
- In a large bowl, toss eggplant and spice mixture together until evenly coated. Spread eggplant evenly across the prepared baking sheet, dolloping any spice mixture left in the bowl on top. Cover the baking sheet with a sheet of foil or with a second inverted rimmed baking sheet. Bake until eggplant is tender, about 15 minutes. Uncover and bake until charred and blackened in some spots, 5 to 10 minutes longer.
- Drizzle with mustard oil and garnish with chives, cilantro, or scallions, if desired. Serve right away.
💡 Tips
- If you can't find Kashmiri red chile powder, use 1 teaspoon cayenne pepper for a similar heat level.
- Mustard oil is available at Indian grocery stores; if unavailable, you can substitute with a neutral oil mixed with a pinch of mustard powder.
- For a vegan version, use coconut oil instead of ghee or butter.
Inspired by a recipe from Serious Eats