John Myers
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Grilled Eggplant with Indian Touch
The perfect grilled eggplant with indian touch recipe with a picture and simple step-by-step instructions.
- 1 Aubergine
- 2 tbsp Mustard seed oil
- 1 Onion, diced
- Salt
Cook the eggplant
- Wash the eggplant and use a knife to make four approx. 0.5 cm deep cuts lengthways. Now cook the aubergine in the oven at 200 ° C top and bottom heat for about 30 minutes. Turn the eggplant a little further from time to time.
Cooking test
- Prick the aubergine with a fork. The fork should slide like through butter.
Fry the onions
- Fry the diced onion in a hot pan with mustard oil over medium heat until the onions are translucent or relatively soft.
Scrape out the eggplant
- Cut the eggplant open with a knife and scrape out the pulp with a spoon.
Putting together & seasoning
- Add the pulp to the onions and distribute evenly. Season everything with salt and season to taste. Enjoy your meal!
Variations & Notes
- Rice, dal and marinated honey chicken with yoghurt sauce cooked in the oven tastes good with it. (Recipes are stored)
- Sunflower oil can also be used instead of mustard oil, but the dish will then change its taste.
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