155
102.9296875
In November I'm teaching an Indian cooking class so I thought I'd better bone up. With lots of eggplant in the garden and a cool, rainy day outside, this stewy, roasted eggplant dish is just the trick. Serve with nan or pita as an appetizer or over rice for a main dish. Eggplant is high in fiber and the breadth of herbs and spices offer flavor without a lot of fat.
156
111.2109375
156
99.0234375
156
113.49609375
156
102.984375
156
87.75
156
105.7265625

Indian Roasted Eggplant

September 19, 2010

30 min or less active, 60 min or less total, appetizer, gluten-free, main, side, summer, vegan

In November I'm teaching an Indian cooking class so I thought I'd better bone up. With lots of eggplant in the garden and a cool, rainy day outside, this stewy, roasted eggplant dish is just the trick. Serve with nan or pita as an appetizer or over rice for a main dish. Eggplant is high in fiber and the breadth of herbs and spices offer flavor without a lot of fat.
A professional essay writer can tackle any academic subject and can provide you with a high-quality paper in a timely manner. Their experience and expertise in writing will help you boost your grades. Choosing the right writer for your assignment can make all the difference between getting a passing grade and failing your classes. With the right writer, you can enjoy a high-quality essay while avoiding countless hours of stress. The service's writers are available 24/7, so you can always count on a timely delivery of your paper.
You can also opt for a service that can do my paper for me cheaply, but only if you choose one that's reliable. Cheap writing services are unreliable and may not complete your project on time. Therefore, you must choose a reputable service that will do it on time and meets your needs. You may not want to spend too much on a cheap service that will only end up costing you more money in the long run.
If you're worried about plagiarism, consider hiring a research paper writer. You can contact them directly and get a finished paper within minutes. And the best part is, it's legal! As long as you choose a reputable writing company, you'll be safe. They never break the law and deliver non-plagiarized content. Just be sure to check their reputation and sample work before you choose one. Finally, choose a writing company with transparent policies and testimonials from previous clients.
Moreover, you need to ensure that the paper writer you're hiring is reputable and can deliver the type of work you need. There are many freelance writers online that will do the job for you, so you need to be sure that the writer you hire can deliver a quality paper. However, you should also check the online reviews of the company you're choosing before ordering from them. You should order research papers only when you're certain that the service you're choosing will meet your expectations.

Information

Servings: 2 as a main; 4 as an appetizer
Time: 15 minutes active; About 35 minutes total
Price: About $7.20 total; $3.60 per main serving
Nutrition (per serving):
Calories: 240.8
Protein: 8.9g
Fat: 1.2g
Saturated fat: 1.2g
Carbohydrates: 38.6g
Fiber: 10.3g
Sodium: 1212.6mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • 1 1/4 lb eggplant
  • 1 Tbsp olive oil
  • 1/2 tsp brown or black mustard seeds
  • 1 bunch scallion, thinly sliced
  • 1/2 lb mushrooms, quartered
  • 1 lb tomatoes, chopped
  • 2 garlic cloves, minced
  • 1 small, hot chili, minced
  • 1/2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp ground tumeric
  • 1 tsp salt
  • 2 Tbsp cilantro, chopped

Preparation

  1. Preheat broil or grill. Prick eggplants with a fork all over and roast 30 minutes, turning every 10 minutes. Remove from heat and let cool.
  2. Meanwhile, heat olive oil in a large skillet over medium heat. Add mustard seeds and fry for about 2 minutes, until seeds begin to sputter. Add the scallions, mushrooms, tomatoes, garlic and chili. Cook about 5 minutes more, until vegetables soften. Stir in spices (chili powder through salt) and fry 3-4 minutes more.
  3. Cut the eggplant in half and scoop out the flesh. Chop roughly and add to the skillet mixture. Simmer for 5 minutes, until heated thoroughly. Serve with bread or over rice and garnish with fresh cilantro.

Leave a Reply

Your email address will not be published. Required fields are marked *