Equipment
* optional
Ingredients
Eggplant Base
- 800 g eggplant, cut into 1.5cm thick rounds
- 15 ml sesame oil
- 3 g salt
Coconut-Spice Paste
- 50 g unsweetened shredded coconut
- 100 g yellow onion, roughly chopped
- 15 g garlic, peeled
- 30 g fresh cilantro, roughly chopped
- 30 ml sesame oil
- 30 ml lemon juice, freshly squeezed
- 5 g ground coriander
- 5 g ground cumin
- 3 g turmeric powder
- 3 g kashmiri chili powder
- 4 g salt
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper.
Arrange the eggplant rounds in a single layer on the prepared baking sheet. Lightly score the flesh, brush evenly with 15ml of sesame oil using a pastry brush, and sprinkle with 3g of salt.
Roast the eggplant in the preheated oven for 20 minutes, or until softened but still holding its shape.
While the eggplant roasts, place a skillet over medium heat. Add the shredded coconut and toast, stirring constantly, until golden brown and fragrant. Remove from heat immediately.
Transfer the toasted coconut to a food processor. Add the onion, garlic, cilantro, remaining 30ml sesame oil, lemon juice, ground coriander, ground cumin, turmeric, chili powder, and 4g of salt. Blend until a thick, uniform paste forms.
Remove the partially roasted eggplant from the oven. Spoon a generous amount of the coconut-spice paste onto each eggplant slice, spreading it evenly to the edges.
Return the baking sheet to the 200°C/400°F oven. Bake for an additional 15 to 20 minutes until the paste is bubbling and the eggplant is entirely tender.
Remove from the oven, garnish with reserved fresh cilantro leaves, and serve warm.
Chef's Notes
- Lightly scoring the eggplant flesh in a crosshatch pattern before the initial roast allows the sesame oil and salt to penetrate deeper, preventing blandness at the core.
- Using Kashmiri chili powder provides a brilliant red hue and mild warmth. If using standard cayenne, adjust the quantity to your heat tolerance.
- This dish is exceptionally well-suited for preparing a day in advance. The acidic lemon juice, pungent garlic, and earthy spices continue to marry overnight in the refrigerator.
- For a more casserole-like presentation, you can chop the roasted eggplant, mix it directly with the paste, and bake in a dish topped with a final layer of cilantro.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors will deepen overnight, making it great for leftovers.
Freezer: 1 month — Freezing may slightly soften the eggplant texture upon reheating.
Reheating: Reheat in a 180°C/350°F oven for 15 minutes or microwave until thoroughly heated.
