Spiced Mashed Roasted Eggplant with Whole Wheat Chapati

Experience the wonderful combination of flavors and textures by pairing the Spiced Mashed Roasted Eggplant with the wholesome Soorya Whole Wheat Chapatis, creating a satisfying and flavorful dining experience.


2 large eggplants
Soorya Whole Wheat Chapati
3 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (adjust to taste)
1 cup mixed vegetables (carrots, bell peppers, peas), diced
Salt and pepper to taste
Chopped fresh cilantro for garnishing


To roast the eggplant, preheat the oven to 400°F (200°C).
Cut the eggplants in half lengthwise and score the flesh with a knife in a crisscross pattern.
Brush the eggplant halves with olive oil and sprinkle with salt and pepper and place the eggplant halves on a baking sheet, cut side down.
Roast in the preheated oven for about 30-35 minutes, or until the flesh is soft and tender.
Once roasted, let the eggplant halves cool slightly, then scoop out the flesh and set it aside.
In a pan, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
Add minced garlic and sauté for about 1 minute until fragrant.
Add ground cumin, ground coriander, paprika, ground turmeric, and cayenne pepper. Sauté for another minute.
Add diced mixed vegetables and cook until they are slightly tender.
Add the roasted eggplant flesh and mash it using a fork or potato masher.
Mix everything well and cook for a few minutes to combine the flavors. Season with salt and pepper to taste.
Heat Soorya’s Whole Wheat Chapati on a stove-top. Serve the Spiced Mashed Roasted Eggplant with Soorya’s Whole Wheat Chapatis.


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