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Chutney-Roasted Eggplant with Scallions

Chutney-Roasted Eggplant with Scallions

  • Makes
    4-6 servings
  • Cook Time
    30 minutes

Tamarind or mango chutney mixed with honey and cumin seeds gives charred, silky-textured roasted eggplant an irresistible sweet-savory flavor. Scallion greens and chopped cashews are mixed in just before serving to give the dish color, freshness and texture. Serve with lime wedges for squeezing—the acidity is a nice flavor balance. Make sure to use a broiler-safe baking sheet and, if you like, line with foil for easy cleanup.

Ingredients
  • 2

    1-pound eggplants, cut into 1-inch cubes

  • 1

    bunch scallions, whites thinly sliced, greens cut into 1-inch pieces, reserved separately

  • ½

    cup tamarind chutney OR mango chutney

  • 3

    tablespoons extra-virgin olive oil

  • 2

    tablespoons honey

  • 1

    tablespoon cumin seeds

  • Kosher salt and ground black pepper

  • ¼

    cup roasted cashews, chopped

Heat the oven to 500°F. Combine the eggplant and scallion whites. In a small bowl, whisk the chutney, oil, honey, cumin, 1 teaspoon salt and ½ teaspoon pepper. Add half the mixture to the eggplant mixture, toss, then spread evenly on a rimmed baking sheet. Roast until it starts to soften, 10 to 12 minutes. Switch to broil and cook until charred in spots, 6 to 10 minutes. In a large bowl, toss the hot eggplant mixture, the remaining chutney mixture, the scallion greens and cashews.