Rating: 3.25 stars
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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

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 2g; carbohydrates 12.4g; dietary fiber 3.8g; sugars 4.5g; fat 2.8g; saturated fat 0.2g; vitamin a iu 388.1IU; vitamin c 5mg; folate 34.8mcg; calcium 28.9mg; iron 0.8mg; magnesium 26.2mg; potassium 366.3mg; sodium 201mg; thiamin 0.1mg.
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