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Chutney-Roasted Eggplant with Scallions
Tamarind or mango chutney mixed with honey and cumin seeds gives charred, silky-textured roasted eggplant an irresistible sweet-savory flavor. Scallion greens and chopped cashews are mixed in just before serving to give the dish color, freshness and texture. Serve with lime wedges for squeezing—the acidity is a nice flavor balance. Make sure to use a broiler-safe baking sheet and, if you like, line with foil for easy cleanup.
4-6
Servings
30 minutes
Ingredients
-
2
1-pound eggplants, cut into 1-inch cubes
-
1
bunch scallions, whites thinly sliced, greens cut into 1-inch pieces, reserved separately
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Made only one eggplant for my husband and I so halved the recipe ingredients. Used a 450 oven temp. We enjoyed it but next time I will reduce the amount of cumin seeds to 1/2 to 3/4 tsp. I used 1 1/4 tsp for my half batch and thought the cumin dominated and so missed the other subtle flavors.
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This is absolutely delicious! The texture works, taste too, used Major Grey's chutney as that was at the store.. the cumin came through.Always need new ways to eat eggplant. On a low oxalate diet and eggplant is on my list.