Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 2 medium eggplants (approximately 700 grams total) lengthwise into 1/2 inch thick rounds, then make small slits on each side of every round without cutting all the way through, and set aside.

2. 2

   In a large bowl, whisk together 1 cup plain yogurt, 2 tablespoons ginger-garlic paste, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 tablespoon cumin powder, 1 tablespoon coriander powder, 1 teaspoon garam masala, 1 tablespoon mustard oil, 1 tablespoon lemon juice, and 1 teaspoon salt to create the marinade.

3. 3

   Add the prepared eggplant slices to the yogurt marinade, ensuring each piece is thoroughly coated, and refrigerate for at least 30 minutes.

4. 4

   While the eggplant marinates, heat 1 tablespoon mustard oil in a pan over medium heat, then sauté 1 large finely chopped onion until translucent, add 2 finely chopped medium tomatoes and 2 slit green chilies, cooking until the tomatoes soften, creating a flavorful masala filling.

5. 5

   Preheat a tandoor oven to 400 degrees Fahrenheit (200 degrees Celsius) for optimal baking.

6. 6

   Carefully thread the marinated eggplant slices onto tandoor skewers, placing them into the preheated tandoor, and bake for 25-30 minutes, or until the eggplant is tender and slightly charred, turning once to ensure even cooking.

7. 7

   Transfer the tandoor-baked eggplant slices to a serving platter and generously spoon the prepared tomato and onion masala filling over each piece, ensuring full coverage.

8. 8

   Garnish the Tandoori Baingan Masala with 1/4 cup freshly chopped cilantro before serving immediately.