Cookin' With Janette: Healthy Indian-Spiced Eggplant | Easy Vegan Side Dish
Looking for a healthy, flavourful vegan side dish? In Part 2, I'm sharing my delicious Indian-Style Eggplant, seasoned with warm Indian spices, baked until perfectly tender, and finished with vegan butter for incredible flavour. This simple recipe pairs beautifully with Vegetable Basmati Rice. Join me in my kosher kitchen as we continue sharing healthy recipes, cultures and traditions that bring people together around the table. ❤️ Don't forget to Like, Subscribe and Share! RECIPE Indian-Style Eggplant (Vegan) Ingredients 1 large eggplant, sliced into approximately 1-inch rounds PAM Cooking Spray 1 teaspoon olive oil ½ teaspoon fresh lemon juice Seasoned Bread Crumbs Seasonings Vegan butter pats Seasonings 1/2 tablespoon kosher salt 1/2 teaspoon curry powder 1/2 teaspoon cumin 1/2 teaspoon turmeric ½ tsp ground ginger 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 teaspoon paprika 1/2 teaspoon dry mustard 1 teaspoon dried basil 1 teaspoon dried parsley 1 teaspoon frozen chopped chives 1/2 teaspoon chili 1/2 teaspoon black pepper 1/2 teaspoon lemon pepper 1 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon thyme Directions Preheat oven to 350°F (175°C). Spray a foil pan, casserole or Pyrex baking dish with PAM. Add 1 tbsp olive oil and ½ tsp lemon juice. Arrange the eggplant slices in a single layer. Add ¼ cup Seasoned Bread Crumbs Sprinkle evenly with all the remaining seasonings. Place a few small pats of vegan butter over the eggplant. Cover with parchment paper, then tightly with aluminum foil. Bake for 45 minutes, or until the eggplant is tender when pierced with a fork. Serve.
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