Curried Eggplant
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
3 pounds of eggplant1 3/4 teaspoons salt 3 large garlic cloves1 tablespoon finely chopped peeled fresh ginger2 teaspoons chopped fresh jalepeno1 teaspoon yellow or brown mustard seeds1 teaspoon cumin seeds1/2 teaspoon turmeric2 Tablespoons canola oil1 3-inch cinnamon stick3/4 cup water1 Tablespoon packed brown sugar3 Tablespoons chopped fresh cilantro1/4 cup unsalted peanuts
Cube eggplant. Toss with salt in a colander and set over a bowl. Let drain 30 minutes. Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid.
While eggplant drains, mash 1 garlic clove, ginger, and jalepeno into a paste with 1/2 teaspoon of salt using a mortar and pestle. Then stir in mustard and cumin seeds and turmeric.
Heat oil in a heavy 5-quart pot overly moderately high heat but not smoking. Then saute remaining garlic until golden. Add spice paste and cinnamon stick., then reduce heat to moderate and cook, stirring, 1 minute.
Add eggplant and cook, stirring, until it begins to soften about 3 minutes. Stir in water, brown sugar, and remaining 1/4 teaspoon salt and simmer, covered, stirring occasionally until eggplant is tender but not falling apart - 20-25 minutes. Discard cinnamon stick. Serve eggplant with sprinkled cilantro and peanuts.
Serving Size: 1/2 a portion
Number of Servings: 2
Recipe submitted by SparkPeople user SARAHMAISTO.
While eggplant drains, mash 1 garlic clove, ginger, and jalepeno into a paste with 1/2 teaspoon of salt using a mortar and pestle. Then stir in mustard and cumin seeds and turmeric.
Heat oil in a heavy 5-quart pot overly moderately high heat but not smoking. Then saute remaining garlic until golden. Add spice paste and cinnamon stick., then reduce heat to moderate and cook, stirring, 1 minute.
Add eggplant and cook, stirring, until it begins to soften about 3 minutes. Stir in water, brown sugar, and remaining 1/4 teaspoon salt and simmer, covered, stirring occasionally until eggplant is tender but not falling apart - 20-25 minutes. Discard cinnamon stick. Serve eggplant with sprinkled cilantro and peanuts.
Serving Size: 1/2 a portion
Number of Servings: 2
Recipe submitted by SparkPeople user SARAHMAISTO.
Nutritional Info Amount Per Serving
- Calories: 455.0
- Total Fat: 24.6 g
- Cholesterol: 0.0 mg
- Sodium: 2,091.0 mg
- Total Carbs: 59.2 g
- Dietary Fiber: 19.7 g
- Protein: 12.0 g
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