This simple combination of coarsely mashed eggplant and shallots makes a quick vegetarian side dish or main dish. Source: EatingWell Magazine, Winter 2004

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Ingredients

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Directions

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  • Heat oil in a large saucepan over medium-high heat; add coriander seeds and chile; toast until the coriander turns reddish brown and the chile is slightly blackened, about 30 seconds. With a slotted spoon, transfer spices to a plate to cool. Grind in spice grinder or mortar and pestle until the mixture is the texture of coarsely ground black pepper.

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  • Dissolve tamarind concentrate (or lime juice) in water. Reheat the oil over medium-high heat; add mustard seeds. When the seeds begin to pop, cover the pan. As soon as the popping stops, add eggplant and shallots; cook, stirring constantly, for 1 minute. Add the tamarind (or lime juice) mixture, salt and the ground spices; bring to a boil. Reduce heat to medium-low, cover and simmer until the eggplant is fork-tender, 3 to 5 minutes. Coarsely mash the stew with a potato masher. Sprinkle with cilantro and serve.

Nutrition Facts

75 calories; 2.8 g total fat; 0.2 g saturated fat; 201 mg sodium. 366 mg potassium; 12.4 g carbohydrates; 3.8 g fiber; 5 g sugar; 2 g protein; 388 IU vitamin a iu; 5 mg vitamin c; 35 mcg folate; 29 mg calcium; 1 mg iron; 26 mg magnesium;

Reviews (4)

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4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
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  • 1 star values: 0