Chutney-Roasted Eggplant with Scallions

4-6 Servings

30 minutes

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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.



30 minutes


  • 2

    1-pound eggplants, cut into 1-inch cubes

  • 1

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

Carol W.

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.

Mary Pat M.

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.

Christine D.

Delicious! I loved the idea of subbing curry powder (for some reason don't love cumin) So delicious!