Roasted Eggplant

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 111.8
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 506.0 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 5.7 g
  • Protein: 2.7 g

View full nutritional breakdown of Roasted Eggplant calories by ingredient
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a fabulous veggie side or dip a fabulous veggie side or dip
Number of Servings: 6


    2 Eggplant, unpeeled (approx 1-1/4 lb each)
    1 large Onions, chopped
    1/2 cup Tomato Sauce
    Juice of 1/2 Lime
    1 T grated Ginger Root
    2 large cloves Garlic, minced
    1/2 cup chopped Cilantro
    2 T vegetable Oil
    2 tsp Coriander seed, ground
    1 tsp Cumin seed, ground
    1 tsp Salt
    1/2 tsp cayenne
    1/4 tsp Tumeric
    1 tsp Cumin seed
    1 tsp Garam Masala


Pierce eggplant with fork 5-6 times and roast over hot coals or on broil in oven until skin is blackened and blistered (15-20 minutes)

Place both in a bowl and cover with saran wrap for 30 minutes to steam.

Peel eggplant and combine in food processor with ground coriander, ground cumin, salt, cayenne, tumeric, 1/2 cup of the onion, tomato sauce, lime juice, gingerroot, garlic and 1/4 cup of cilantro. Puree until smooth.

Heat oil in 12-inch skillet over medium-high heat. Add cumin seeds; sizzle 30 seconds. Add 2 Tablspoons chopped onion and stir fry until goldne brown 2-3 min.

Add eggplant mixture to skillet and stirfry 15 - 20 minutes or until almost all liquid is gone and it is thick and very scoopable.

Sprinkle with remaining onion and cilantro and serve.

Great as a dip for pita chips, as a side dish or over rice as a main course.

Number of Servings: 6

Recipe submitted by SparkPeople user LESLIE511.

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