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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.
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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.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
- 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.
- 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.
- 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.
