Grilled Eggplant with Spicy Mustard Sauce: A Flavorful Indian Vegetarian Recipe
50 minutes
1091 reads
About Grilled Eggplant with Spicy Mustard Sauce: A Flavorful Indian Vegetarian Recipe
Transport your taste buds to India with this incredibly easy Grilled Eggplant with Spicy Mustard Sauce! Imagine tender eggplant slices kissed by the grill, absorbing the smoky char while bathed in a vibrant, homemade mustard sauce.This fragrant sauce is an explosion of flavor, blending warm fenugreek, pungent garlic and chilies, and a tangy vinegar kick. The smoky eggplant and rich sauce create a delightful contrast that will leave you craving more.Healthy, versatile, and utterly delicious, this dish is perfect for any occasion. Enjoy it as a snack, appetizer, or side dish – it’s guaranteed to be a crowd-pleaser whether served with a dollop of mayonnaise, chapati, or crusty bread.
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Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
- 2 medium Eggplant
Mustard Sauce
- 2 tbsp Mustard Seeds yellow
- 1/4 tsp Fenugreek Seeds
- 10 Garlic Cloves
- 3 Chilies dried, or as per taste, red
- 1 tbsp Vinegar white
- 1.5 tsp Salt or as per taste
- 1 tbsp Vegetable Oil or olive oil
Instructions
- Wash the eggplants and cut them into slices about 1/2-inch thick. This ensures even cooking.
- In a blender or food processor, combine the yellow mustard seeds, fenugreek seeds, garlic cloves, dried red chilies, white vinegar, and salt. Blend until a smooth paste forms. Add a little water if needed to achieve a spreadable consistency.
- Coat both sides of the eggplant slices generously with the mustard sauce. Ensure each slice is evenly covered for maximum flavor.
- Lightly grease a microwave-safe dish with vegetable oil or olive oil. Arrange the coated eggplant slices in a single layer in the dish. This prevents sticking and promotes even grilling.
- Microwave the eggplant slices on grill mode for 10 minutes. Grilling adds a smoky char and enhances the eggplant's flavor.
- Flip the eggplant slices and continue grilling for another 2-3 minutes, or until they are tender and slightly charred. This ensures both sides are cooked to perfection.
- Serve the grilled eggplant hot with your favorite mayonnaise dip or alongside chapati or bread for a complete and satisfying meal.
Recipe Notes
Good To Know
- This can also be made in a grill pan. Check cooking time accordingly.
- Fenugreek powder is optional; it's included in the recipe to aid digestion.
- For extra crunch and a smoky flavor, grill the eggplant slices directly over open flame or charcoal instead of baking or pan-grilling, turning them until the skin is charred and blistered.
- If you prefer a milder mustard sauce, soak the yellow mustard seeds in warm water for 10–15 minutes before grinding; this reduces their pungency while preserving flavor complexity.
- For a vegan protein boost, sprinkle roasted chickpeas or chopped toasted peanuts on top just before serving.
- Leftover mustard sauce can be stored in an airtight container in the refrigerator for up to a week—try drizzling it over roasted vegetables or as a zesty dip for savory snacks.
Expert Tips
- Don't overcrowd the pan when grilling or baking the eggplant; ensure adequate space between slices for even cooking and browning.
- Adjust the amount of mustard powder and chili flakes in the sauce to customize the level of spiciness to your liking.
- For a richer flavor, consider brushing the eggplant slices with a little oil before grilling or baking.
Storage Instructions
- Store leftover eggplant dish in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 67kcalProtein: 3gFat: 6gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 855mg
Tanu Nigam
Articles: 81
4 Comments
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Such a great recipe! Can’t wait to try it.
This looks so appealing! Thanks for sharing.
Such a perfect dish! Thank you.
This looks so inviting! Thank you.