Recipe by Engrossed
Very tasty. Easy to make, healthy and low-calorie!
Top Review by 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.
- 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 See How It's Made
- Preheat broiler.
- Trim ends off eggplant and cut into 1/4" thick rounds.
- Spray cookie sheet with cooking oil.
- Place eggplant on cookie sheet and spray with cooking oil.
- Broil eggplant until tender and browned, about 3-5 minutes per side. Set aside.
- 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.
- Quickly add the onion and saute until soft and translucent, about 5 minutes.
- 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.
- Transfer eggplant to serving dish and pour sauce over. Top with chopped cilantro.