Ingredients
Eggplant - 2 large (I used Chinese eggplant for this recipe)
Chilli powder - 1 tsp (the kind you get from an Indian store - I favour Kashmiri or Simla Mirch chilli powder). Use paprika if you don't want it too spicy.
Turmeric - 1/4 tsp
Oil - 3 tbsp
Salt to taste
Cut the eggplants in 1/2 cm thick slices.
Make a paste of all the remaining ingredients.
Toss the eggplant slices till well coated and arrange in a single layer in two baking trays.
Use the broil setting on your oven. Broil on high for 10 minutes. Take the baking trays out and turn all the eggplants over. Return to the oven and broil on high for another 10 minutes.
If you are going to make this dish with a smaller batch of eggplant, be sure to watch them while they broil on high. A smaller batch will cook very quickly. While using the broil setting, exercise some discretion as the dish can easily burn, if left in the oven for too long.
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