Indian Tandoori-Spiced Eggplant Steak with Spinach Chimichurri

Ingredients

• 2 Eggplant
• 200 g Spinach
• 3 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Lemon juice
• 3 tbsp Olive oil
• 1 tsp Garam masala
• 1 tsp Ground cumin
• 0.5 tsp Turmeric
• 1 tsp Smoked paprika
• 0.75 tsp Salt
• 0.25 tsp Black pepper
• 0.25 cup Cilantro

Instructions

1. 1

   Preheat oven to 425°F/220°C. Slice eggplant into 1-inch thick “steaks.” Score lightly in a crosshatch.

2. 2

   Mix olive oil, garlic, ginger, lemon juice, garam masala, cumin, turmeric, smoked paprika, salt, and pepper into a paste.

3. 3

   Rub paste all over eggplant. Roast 20–25 minutes, flipping once halfway, until tender and browned at edges.

4. 4

   For spinach topping: blend spinach with olive oil, cilantro, lemon juice, salt, and pepper until chunky-green (or finely chop if no blender).

5. 5

   Spoon spinach chimichurri over roasted eggplant and return to oven 3–4 minutes to meld flavors.

6. 6

   Serve hot.