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Milk Street Recipe
Cookish

Chutney-Roasted Eggplant with Scallions

30 minutes

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.

Ingredients
  • 2

    1-pound eggplants, cut into 1-inch cubes

  • 1

    bunch scallions, whites thinly sliced, greens cut into 1-inch pieces, reserved separately

chutney-roasted-eggplant-cookish

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