Quick Indian Recipes

Preheat the oven to 475 degrees. Line a large roasting pan with aluminum foil.

Use a knife to cut a few shallow, inch-long slits in each eggplant; brush the eggplants with 2 tablespoons of the oil. Place in the pan and bake for 20 minutes, then turn the eggplants over and bake for about 20 minutes, or until they are soft and their skin is charred. Transfer the pan to the counter for a few minutes. When the eggplants are cool enough to handle, peel and discard the skin. Use a fork to mash the eggplant into a smooth pulp. Set aside.

Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the onion and cook about 7 minutes, until translucent. Add the ginger-garlic paste, coriander and chili powder or cayenne pepper and cook for 30 seconds. Add the tomatoes and cook for about 5 minutes, then use a spatula or potato masher to mash the tomatoes and incorporate them into the mixture. Cook, stirring continuously, for 10 minutes or until the oil starts to separate from the mixture. Add the eggplant pulp and cook, stirring, for several minutes, until the eggplant is incorporated and the mixture is heated through. Season with salt to taste. Garnish with cilantro, if desired, and serve hot.

Per serving: 230 calories, 4 g protein, 26 g carbohydrates, 14 g fat, 0 mg cholesterol, 2 g saturated fat, 11 mg sodium, 13 g dietary fiber

Recipe tested by Leslie A. Garcia; e-mail questions tofood@washpost.com

Easy Chicken Tikka

4 servings

This is author Mohica Bhide's go-to Monday night recipe, needing just a half-hour's marinating time. "It's what I do when I don't feel like making anything else, because it's so easy," she says. Serve with rice, a green salad and Deep Tandoori Roti, a brand of Indian bread. The chicken also can be threaded onto metal skewers and grilled over indirect heat for 8 to 10 minutes.

3/4 cup plain yogurt

1 tablespoon ginger-garlic paste, such as Nirav brand

1 tablespoon chicken tikka masala, such as Shan brand

2 tablespoons lemon juice