India Spiced Eggplant
Description
This Indian-inspired dish features tender baked eggplant simmered with a fragrant blend of cumin, turmeric, and paprika. It is combined with sweet onions, fresh ginger, and tomatoes for a deeply savory and comforting main course. The dish is finished with fresh cilantro to brighten the rich, spiced flavors.Ingredients
Directions
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Place whole eggplant in a shallow pan and bake in a 400F (204C).
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oven until very soft, about 50 minutes.
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Alternatively, prick with a fork,
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set on paper toweling, and microwave, uncovered, at 100% for 18-20 minutes.
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Cool slightly.
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Cut eggplant open and scoop out the pulp in large chunks, discarding larger seed pockets, stem and skin.
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Coarsely chop.
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(Some people prefer to leave the skin on and
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chop the eggplant into 1" cubes.)
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Set in a colander to
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drain .
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Coarsely slice red onion.
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Mince ginger.
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Heat oil in a wide frying pan over medium heat.
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Add cumin seeds, ginger, and onion and cook, stirring occasionally, until onion is soft.
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Coarsely chop tomato and seeded green pepper.
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Add to onion mixture along with turmeric, coriander, ground cumin, paprika, salt, and pepper.
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Cook, stirring occasionally, for 5 minutes.
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Add water and bring to a simmer.
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Reduce heat to low and simmer for 10 minutes.
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Stir in chopped eggplant and cook for 5 minutes just to heat through and blend flavors.
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Just before serving, stir in coarsely chopped cilantro
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 151.2kcal
- % Daily Value *
- Total Fat 8.6g14%
- Saturated Fat 1.2g6%
- Cholesterol 0.0mg0%
- Sodium 9.7mg1%
- Total Carbohydrate 19.2g7%
- Dietary Fiber 9.0g36%
- Sugars 9.6g
- Protein 3.2g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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