This spicy eggplant dish, popular in India and Pakistan, can be eaten hot or at room temperature. Serve with brown basmati rice and naan. Save leftovers if you can; the dish tastes better on day two when all the flavors have had a chance to meld. Source: EatingWell.com, July 2018

Carolyn Casner
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Ingredients

Directions

  • Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil.

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  • Prick eggplants all over with a fork. Place on the prepared pan and roast, turning once or twice, until soft, 55 to 65 minutes. Cut open and let cool. Scrape the flesh onto a cutting board and chop. Discard the skin.

  • Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, until soft and starting to brown, 5 to 8 minutes. Add garlic, ginger and jalapeño; cook until starting to soften, about 2 minutes. Stir in cumin, salt, coriander, turmeric and crushed red pepper; then add tomatoes. Cook, stirring, until the tomatoes start to break down, 4 to 5 minutes. Add the chopped eggplant, cilantro, lemon juice and garam masala. Cook, stirring, until heated through, about 3 minutes more.

Tips

To make ahead: Refrigerate for up to 2 days. Reheat before serving.

Nutrition Facts

246 calories; 15 g total fat; 1.8 g saturated fat; 450 mg sodium. 1022 mg potassium; 28 g carbohydrates; 11.2 g fiber; 14 g sugar; 4.7 g protein; 768 IU vitamin a iu; 26 mg vitamin c; 94 mcg folate; 58 mg calcium; 1 mg iron; 61 mg magnesium;

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