Panch Phoron Roasted Eggplant with Poppy Seeds

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Eggplant roasted until tender with Bengali spice blend and a nutty poppy seed finish. This indian-inspired vegetarian ready in about 32 minutes pairs medium eggplant, palm sugar, panch phoron for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.0 (13 ratings) Prep: 10 min Cook: 22 min Serves 2 Indian cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Cut eggplant into 1-inch cubes, toss with coconut oil, and spread on a parchment-lined baking sheet.
  2. Step 2: Roast for 20 minutes until edges are golden and tender, flipping halfway through. While roasting, toast panch phoron in a dry skillet over medium-low heat for 1 minute until aromatic.
  3. Step 3: Remove eggplant from oven, sprinkle with toasted panch phoron and palm sugar, then toss to coat evenly. Return to oven for 2 more minutes until sugar melts.
  4. Step 4: Transfer to a serving dish, sprinkle with poppy seeds and fresh mint, and serve warm.

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Frequently asked questions

How long does Panch Phoron Roasted Eggplant with Poppy Seeds take to make?

Total time is about 32 minutes (10 min prep + 22 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Panch Phoron Roasted Eggplant with Poppy Seeds?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium eggplant from drying out.

Can I substitute ingredients in Panch Phoron Roasted Eggplant with Poppy Seeds?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Panch Phoron Roasted Eggplant with Poppy Seeds for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Panch Phoron Roasted Eggplant with Poppy Seeds?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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