Friday, August 24, 2012

Indian Spiced Eggplant


This eggplant dish is super easy to make and delicious.  You can serve it hot like an Indian Ratatouille (and throw in some white beans, chickpeas or thawed frozen tofu for some protein) or room temperature as more of a relish.  It would be excellent served with pita chips

I think people are sometimes intimidated by eggplant; feeling they need to salt and drain it or use a lot of oil in the cooking process.  I find that MOST of the time, it is not necessary to do either.
This is a great started eggplant recipe.

Indian Spiced Eggplant
Yield, 3 cups

·        ·         1 large (around 1.25 pounds) eggplant, cut into 2 inch chunks
·         1 large red onion, chopped
·         10 cloves garlic, pressed
·         1 teaspoon ground cumin
·         1 teaspoon ground coriander
·         ¼ teaspoon cinnamon
·         1 tablespoon curry powder
·         6 tablespoons olive oil, divided
·         ½ teaspoon kosher salt
·         1 Serrano chili, seeded if desired and minced
·         ½ teaspoon toasted cumin seeds*
·         1 pint cherry tomatoes cut in half
·         1 cup cilantro, chopped well
·         3 tablespoons minced red onion
·         1 tablespoon honey or brown sugar for a vegan option
·         Juice of 2 limes (around ¼ cup)
·         2 tablespoons apple cider vinegar
·         Pinch lime zest
·         Salt/Pepper to taste
Method:
1.       Pre-heat oven to 400
2.       Toss eggplant, onion and garlic with ground cumin, coriander, cinnamon, curry powder, 3 tablespoons olive oil and salt.
3.       Roast Eggplant mixture for 20 minutes, then let it cool
4.       Meanwhile prep the rest of your ingredients and set aside
5.       Toss the eggplant with the rest of the ingredients.
6.       Let sit for at least an hour, then taste and adjust seasonings to taste
*To toast cumin seeds, place in dry a non-stick or cast iron skillet over medium heat. When you start to smell the seeds, immediately take off of heat. I like to toast several ounces at a time to have on hand.

Easy Pita Chips:  Cut 4 whole wheat pita breads into 8ths for a total of 32 pieces. Place in a single layer on a sheet pan, spray with cooking spray and sprinkle with sea salt. Bake at 400 for 5-7 minutes.

What are your favorite ways to prepare Eggplant?  I am going to share a few more recipes over the next couple weeks

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