Indian Spiced Eggplant (Aubergine) Recipe #196146
Very tasty. Easy to make, healthy and low-calorie!
by Engrossed
30 min | 10 min prep
SERVES 4
- 1 (1 1/2 lb) eggplants
- 1 teaspoon mustard seeds
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon curry powder
- 1 pinch ground ginger
- 1 pinch ground nutmeg
- 1 pinch ground cloves
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 cup tomato sauce or 2 cups cherry tomatoes
- 1 tablespoon molasses
- 2 garlic cloves, minced
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- fresh cilantro, to top chopped
- cooking spray
- Preheat broiler.
- Trim ends off eggplant and cut into 1/4" thick rounds.
- Spray cookie sheet with cooking oil.
- Place eggplant on cookie sheet and spray with cooking oil.
- Broil eggplant until tender and browned, about 3-5 minutes per side. Set aside.
- In a small bowl, combine the first 7 spices. In a large frying pan, heat the olive oil over medium heat. Add spice mixture and cook, stirring constantly, for about 30 seconds.
- Quickly add the onion and saute until soft and translucent, about 5 minutes.
- Add the tomato sauce or halved cherry tomatoes, molasses, garlic and vinegar. Cook the sauce, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper.
- Transfer eggplant to serving dish and pour sauce over. Top with chopped cilantro.
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5 stars