Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

Eggplant, or aubergine, is also known by its Indian name brinjal. For this recipe, it is preferable to use the long, thin, Asian eggplants. Use the sambal as an accompaniment or eat it as a dip with pieces of Indian bread.


  • 2 medium (about 500 g/1 lb 2 oz) eggplants (aubergines)<


Preheat the oven to 200°C (400°F/Gas 6). Slice each eggplant in half and brush the cut halves with the oil and ground turmeric. Place the eggplants in a roasting tin and roast them for