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Milk Street Recipe
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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