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This spicy eggplant dish, popular in India and Pakistan, can be eaten hot or at room temperature. Serve with brown basmati rice and naan. If you have any leftovers, save them; the dish tastes better on day two when all the flavors have had a chance to meld.

Source: EatingWell.com, July 2018

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Recipe Summary

active:
25 mins
total:
1 hr 15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

1 1/2 cups
246 calories; protein 4.7g; carbohydrates 28g; dietary fiber 11.2g; sugars 14.3g; fat 15g; saturated fat 1.8g; vitamin a iu 768.1IU; vitamin c 25.5mg; folate 94.1mcg; calcium 58.4mg; iron 1.5mg; magnesium 61.2mg; potassium 1022.4mg; sodium 450.1mg; thiamin 0.2mg.

5 vegetable, 3 fat

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