Seared Eggplant Recipe

Seared Eggplant

Seared Eggplant


  • 2 Fresh Eggplants cut horizontally into 1 inch thick pieces
  • ¼ Cup Olive Oil
  • 2 Cups of Water
  • 1 Packet of Chatt Masala
  • 1oz. Tamarind Sauce
  • ¼ Cup Kosher Salt


  1. Heat a 12” or 15” non-stick pan with 2 tbsp. of olive oil. When the oil is hot, add 3 slices of eggplant in pan cooking each side for 2 – 3 minutes.
  2. Some eggplants are firmer then others, if that’s the case then add a ¼ cup of water and cook covered until the eggplant gets soft.
  3. Add 1oz. of tamarind sauce, a pinch of chatt masala, and a pinch of kosher salt to each side of the eggplant.