A nice spread. You can easily adjust the heat by varying the amount of cayenne pepper. It smells wonderful while simmering! I found this recipe in the Sunday paper. Serve warm with pita, naan, tortilla or pita chips!
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- 2 eggplants, cubed
- 5 tablespoons vegetable oil, divided
- 1 large onion, chopped
- 3 large garlic cloves, minced
- 2 tablespoons fresh ginger, minced
- 1 tablespoon garam masala
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper (to taste)
- 1 (14 1/2 ounce) can petite diced tomatoes
- 1/2 cup water
- 1/3 cup fresh cilantro, chopped
- salt, to taste
- 1Toss eggplant with 3 tablespoons vegetable oil and spread on a long baking sheet prepared with nonstick cooking spray.
- 2Place on bottom rack of oven and turn oven onto 400°F Roast for 20 minutes, until golden brown.
- 3Stir eggplant and roast for an additional 5 minutes.
- 4Heat remaining oil in a skillet and add onion.
- 5Saute until onion is golden, then stir in garlic and ginger for just a moment.
- 6Add garam masala, cumin, and cayenne pepper (adjust cayenne pepper to your preferred heat level).
- 7Once spices are fragrant, about another 30 seconds, add eggplant, tomatoes, and water to skillet.
- 8Simmer for 10 minutes, partially covered, before removing from heat.
- 9Stir in cilantro and salt, if desired.
- 10Optional: Run spread through food processor or blender if you prefer it to have a smoother consistency.
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Nutritional Facts for Spicy Indian Eggplant Spread
Serving Size: 1 (1746 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 200.1
- Calories from Fat 129
- Total Fat 14.4 g
- Saturated Fat 1.8 g
- Cholesterol 0.0 mg
- Sodium 12.3 mg
- Total Carbohydrate 18.1 g
- Dietary Fiber 7.9 g
- Sugars 7.8 g
- Protein 3.2 g