Indian Spiced Eggplant (Aubergine)

Engrossed's Note:

Very tasty. Easy to make, healthy and low-calorie!

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 (1 1/2 lb) eggplants
• 1 teaspoon mustard seeds
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon curry powder
• 1 pinch ground ginger
• 1 pinch ground nutmeg
• 1 pinch ground cloves
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 cup tomato sauce or 2 cups cherry tomatoes
• 1 tablespoon molasses
• 2 garlic cloves, minced
• 1 teaspoon balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• fresh cilantro, to top chopped
• cooking spray

Directions:

1. Preheat broiler.
2. Trim ends off eggplant and cut into 1/4" thick rounds.
3. Spray cookie sheet with cooking oil.
4. Place eggplant on cookie sheet and spray with cooking oil.
5. Broil eggplant until tender and browned, about 3-5 minutes per side. Set aside.
6. In a small bowl, combine the first 7 spices. In a large frying pan, heat the olive oil over medium heat. Add spice mixture and cook, stirring constantly, for about 30 seconds.
7. Quickly add the onion and saute until soft and translucent, about 5 minutes.
8. Add the tomato sauce or halved cherry tomatoes, molasses, garlic and vinegar. Cook the sauce, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper.
9. Transfer eggplant to serving dish and pour sauce over. Top with chopped cilantro.

Reviews

[Maito]

This was really good, especially the sauce. You could even eat it by itself on rice. I baked the eggplant at 400 F for 45 minutes, instead of broiling. I added a seeded chili pepper in with the onion for a touch of spice, and squeezed lemon over the finished dish. It served almost three as an entree with brown rice.

[giastorm]

I like the method but found the sauce needed more herbs ground into it. I also grated ginger and sauteed it along with the garlic.

[Simonich]

The sauce was wonderful. I was actually being dyslexic and switched the measurements for vinegar and molasses, but it was fine. It doesn't seem to blend with the eggplants as well. Needs a little fixing that way, but I'm not totally sure how. Sauce is a keeper though. Thanks!