‘Eggplant and toasted spices’ is a vegetarian recipe which is low in cholesterol, fat, carbohydrates, and calories. It is high in fiber and also good for the heart. Its main ingredient is smoked eggplant, and Indian spices like mustard, cumin, etc. cooked in olive oil, along with tomatoes that make the sauce.
The ingredients below serve 4 people. Preparation time for this recipe is about 10 minutes, while cooking time is 20 minutes.
Eggplant, large in size – 1
Yellow onion, chopped finely – ½
Cherry tomatoes, halved – 2 cups
Tomato sauce – 1 cup
Garlic clove, minced – 1
Mustard seeds – 1 teaspoon
Ground cumin – ½ teaspoon
Ground coriander – ½ teaspoon
Curry powder – ½ teaspoon
Ground ginger – 1 pinch
Ground nutmeg – 1 pinch
Ground cloves – 1 pinch
Olive oil – 1 tablespoon
Light molasses – 1 tablespoon
Red wine vinegar – 1 teaspoon
Salt – ¼ teaspoon
Black pepper, freshly ground – ¼ teaspoon
Fresh cilantro, chopped – 1 tablespoon
Cut ¼th inch thick long slices of eggplant and place them on a charcoal grill or broiler for 5 minutes on each side, till they become brown and tender. Take them off the pan while keeping them warm.
Mix mustard seeds, cumin, curry powder, coriander, ginger, nutmeg, cloves in a bowl. Heat olive oil over medium heat in a frying pan and add the spice mixture, and cook for 30 seconds, stirring constantly.
Add onions and sauté for 4 minutes, followed by tomatoes, garlic, molasses and vinegar. Cook this sauce for 4 minutes, till it thickens. Add salt and pepper as required.
Pour the sauce over the eggplant and garnish with cilantro.