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Toasted Spice Eggplant

Two Stars Guiding Stars

  • Servings:

    4 (277 g) as an appetizer

  • Prep Time:

    10 minutes

  • Cook Time:

    30 minutes

Ingredients

You can either grill or broil the eggplant in this complex and delicious dish--don't let the absence of grilling weather slow you down!  The rich, Indian spices are quickly toasted in a large frying pan to develop and deepen their flavors.
1 large eggplant, sliced
1 Tbsp. olive oil
1 tsp. mustard seed
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. curry powder
1/8 tsp. ground ginger
1/8 tsp. ground nutmeg
1/8 tsp. ground cloves
1/2 yellow onion, finely chopped
2 cups cherry tomatoes, halved
1 Tbsp. light molasses
1 garlic clove, minced
1 tsp. red wine vinegar
1/4 tsp. salt
1/4 tsp. pepper
1 Tbsp. chopped fresh cilantro
Toasted Spice Eggplant

Directions

1. Prepare a grill or broiler to high. Lightly oil a grill rack or broiler pan. Grill or broil the eggplant, turning once, until the eggplant is tender and browned (5 minutes per side). Set aside and keep warm.
2. In a small bowl, combine the first seven spices. In a large frying pan, heat the olive oil over medium heat until hot but not smoking. Add the spice mixture and cook, stirring constantly, until fragrant (30 seconds).
3. Add the onion and saute until soft and translucent (4-5 minutes).
4. Add the tomatoes, molasses, garlic and vinegar. Cook, stirring occasionally, until thickened (4-5 minutes). Season with salt and pepper.
5. Top the eggplant with the sauce and garnish with cilantro to serve.

Nutrition

Nutritional Facts
Servings 4 (277 g)
Base Nutrients
Calories 115 kcal (6%)
Calories from Fat 38 kcal (0%)
Total Fat 4 g (6%)
Saturated Fat 1 g (3%)
Cholesterol 0 mg (0%)
Sodium 157 mg (7%)
Total Carbohydrates 19 g (6%)
Dietary Fiber 6 g (25%)
Protein 3 g (5%)
Vitamins
Vitamin A n/a
Vitamin C 16 mg (18%)
Minerals
Calcium 50 mg (4%)
Iron 1 mg (7%)
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