Baked masala eggplant stuffed with coriander, coconut and mint chutney topped with a dollop of yoghurt and fried chillies for dinner yesterday 😍 This is one of my favourite ways to prepare it! How do you prefer to enjoy this fleshy veg?
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Masala Eggplant with Green Chutney
Recipe credit: @aniseeds
Picture credit: @aniseeds
Green chutney 1:
1 bunch dhania
1 small bunch mint
1 tbslp coconut
Green chillies to taste
Salt to taste
3 tblsps sugar
500g roasted peanuts
Blend all together by adding vinegar until you reach consistency wanted
Green chutney 2:
Recipe credit: Unknown
3 bunches dhania
1 ball garlic
1 tblsp green chillies
2 tblsp whole jeeru - ground
2 tblsp peppercorns - ground
1/2 cup vinegar
1/2 cup lemon juice
Liquidise above
Add:
2 tblsp coconut
2 tblsp ground almonds
1 tsp salt (or to taste)
Masala eggplant:
Slice eggplant into even slices
In a bowl, mix:
Red chilli powder
Turmeric
Cumin powder
Coriander powder
Flour (almond flour for the lowcarbers or can omit altogether)
Salt
Method:
Dip each slice of eggplant into the flour mixture to coat well.
Prepare an oven tray with oil
Create stacks by sandwiching eggplant slices between layers of green chutney
Optional: Crumble paneer or feta cheese over the chutney layers
Oil the top slice of eggplant slightly
Bake on 180 till done (be careful not to burn). The skin of the eggplant will be crispy but the flesh will be soft and delicious. Once done, top with yoghurt, crushed red chillies and fried green chillies (prepared in the airfryer) and dhania.
Note: you may use any green chutney you prefer
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