Spicy Brinjal Tawa Roast
Sofin Joel 🧿⚜️ cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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A whole big brinjal (eggplant) is deeply slit, filled with a smooth paste of soaked Kashmiri chilies, garlic, and warm spices, then roasted on a tawa over low to medium heat until tender. The result is spicy, aromatic, and richly coated with masala.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- South Asian
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 350 g
- 6 g
- 30 g
- 1 g
- 1 g
- 1 g
- 1 g
- 6 g
- 9 g
Weights are estimates. Together, the ingredients weigh about 405 g before cooking, which is about 205 g per serving.
Steps
Place the soaked Kashmiri chilies, garlic cloves, turmeric powder, coriander powder, cumin powder, chili powder, salt, and oil in a mixer jar. Grind everything into a smooth paste.
Cut deep zigzag slits into the big brinjal, taking care not to cut completely through it, so the masala can soak inside.
Stuff the smooth masala paste into the slits and coat the outside of the brinjal well with the remaining masala.
Place the coated brinjal on a tawa and cook over low to medium flame. Do not use high heat.
Flip the brinjal during cooking. If some masala comes out while flipping, spread it back onto the brinjal.
Continue cooking for 10 to 15 minutes, until the brinjal becomes soft and fully cooked.
Notes
The source does not specify the exact size or weight of the brinjal, the soaking time for the chilies, or how often to flip the brinjal. It identifies the dish as part of a meals-under-15-to-30-minutes series.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 122
- Protein
- 3 g
- Carbs
- 19 g
- Fat
- 5 g
- Fiber
- 8 g
Where the calories come from
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