Indian-Spiced Eggplant Stacks

Photo: Bryan Gardner
Prep Time:
20 mins
Total Time:
1 hrs 30 mins

Warm naan and some cucumbers make a nice accompaniment to this dish.


  • 2 medium eggplants (1 to 1 ¼ pounds each), cut into at least twelve ¾-inch rounds

  • Kosher salt

  • ¾ teaspoon whole cumin seeds

  • cup safflower oil, plus more for baking sheet

  • 2 cloves garlic, grated (2 teaspoons)

  • 1 2-inch piece ginger, peeled and grated (2 tablespoons)

  • ½ cup Greek yogurt

  • 2 to 3 small tomatoes, cut into twelve 1/4-inch slices

  • Cilantro leaves, for serving


  1. Preheat oven to 425 degrees with racks in top and center. Sprinkle eggplants generously with salt; arrange in a single layer on a wire rack set over a rimmed baking sheet. Let stand 30 minutes.

  2. Meanwhile, in a skillet over medium-high, toast cumin seeds until dark brown and fragrant, about 3 minutes. Finely grind in a spice grinder, or crush with a mortar and pestle. Stir together with 2 teaspoons oil, garlic, ginger, and 1/2 teaspoon salt.

  3. Rinse eggplants; pat dry with paper towels. Brush baking sheet generously with oil. Brush eggplants on both sides with remaining oil; season lightly with salt. Arrange in a single layeron sheet and roast on center rack, flipping once, until tender and golden brown, 40 to 45 minutes. Spread about 1/2 teaspoon garlic-ginger mixture over each slice; roast 5 minutes more. Remove; adjust oven to broil.

  4. Divide yogurt among eggplant slices, spreading over tops. Top each with a tomato slice; season with salt. Broil on top rack until just beginning to brown, 1 to 2 minutes. Stack slices three-high, layering cilantro between each. Serve, garnished with more cilantro.

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