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5 from 2 votes

Curry Roasted Eggplant

A simple, easy, five-ingredient recipe for curry roasted eggplant that's perfect with any entree!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Vegetable side
Cuisine: Fusion Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 80kcal
Author: Vaishali · Holy Cow Vegan

Equipment

  • Bowl
  • Large baking sheet

Ingredients

  • 3 medium Italian eggplants (cut into 1-inch cubes)
  • 2 heaping tbsp curry powder
  • 2 tablespoon rice flour
  • 1 tablespoon coconut oil
  • Salt to taste
  • Ground black pepper (optional. The curry powder has some heat already, but black pepper complements eggplant very nicely)
  • 2 tablespoon cilantro (chopped, for garnish)
US Customary - Metric

Instructions

  • Preheat the oven to 450 degrees Fahrenheit/235 degrees Celsius
  • Place the eggplant cubes in a large bowl. Add all of the remaining ingredients and toss well to mix.
  • Place the eggplant cubes in a single layer on a parchment-lined baking sheet.
  • Bake 30 minutes, rotating the sheet once halfway through baking to ensure everything cooks evenly.
  • Remove the eggplant from the oven and garnish with cilantro. Serve hot or warm.

Nutrition

Calories: 80kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 530mg | Fiber: 7g | Sugar: 8g | Vitamin A: 56IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg