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Chutney-Roasted Eggplant with Scallions
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.
4-6
Servings
30 minutes
Ingredients
-
2
1-pound eggplants, cut into 1-inch cubes
-
1
bunch scallions, whites thinly sliced, greens cut into 1-inch pieces, reserved separately
Reviews
May 2, 2026
Unusual and tasty
This recipe caught my eye because it’s pretty quick and I happened to have some tamarind chutney in the fridge. I decided to brine the eggplant before cooking (following directions from another eggplant recipe), but otherwise followed the recipe pretty closely. It’s delicious and the ingredients added at the end add great texture that takes it over the top. The only issue I encountered is that most of the scallion whites burned beyond recovery with the sugars, high heat, and extended cooking. I served this with the coarse bulgur pilaf recipe.
Made only one eggplant for my husband and I so halved the recipe ingredients. Used a 450 oven temp. We enjoyed it but next time I will reduce the amount of cumin seeds to 1/2 to 3/4 tsp. I used 1 1/4 tsp for my half batch and thought the cumin dominated and so missed the other subtle flavors.
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This is absolutely delicious! The texture works, taste too, used Major Grey's chutney as that was at the store.. the cumin came through.Always need new ways to eat eggplant. On a low oxalate diet and eggplant is on my list.