Baked brinjal - baked eggplant
An easy oven-roasted eggplant recipe with Indian spices. This will be a very good side dish for rice or as a snack.
Servings 4
Ingredients
- 15 Brinjal long variety (Around 250 gms)
- 1 tablespoon rice flour
- 1 tablespoon oil
- 5 garlic cloves
- ¼ teaspoon dried oregano
- ⅛ teaspoon dried thyme
- ½ teaspoon Black Pepper freshly ground
- Salt to taste
Instructions
- Take a small bowl or plate and add rice flour, grated garlic, oregano, thyme, pepper powder, salt, and oil.
- Mix it well to make a loose paste.
- Slit the brinjal lengthwise as shown in the picture.
- Rub the above rice flour mix to the slitted brinjal. You can use a brush or with your hands, apply it inside and outside of the slitted brinjal.
- Arrange these brinjals on to a baking tray.
- Bake these brinjals in a preheated oven at 180 degrees C for around 20 minutes. Baking time depends on the size of the brinjals.
Nutrition
Calories: 60kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 2mg | Potassium: 165mg | Fiber: 2g | Sugar: 2g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 0.3mg
