Eggplant with toasted spices

Recipe Information

Ingredients

• 1 large eggplant

• 1 teaspoon mustard seeds

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1/2 teaspoon curry powder

• Pinch of ground ginger

• Pinch of ground nutmeg

• Pinch of ground cloves

• 1 tablespoon olive oil

• 1/2 yellow onion, finely chopped

• 2 cups cherry tomatoes, halved, or 1 cup tomato sauce

• 1 tablespoon light molasses

• 1 clove of garlic, minced

• 1 teaspoon red wine vinegar

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 1 tablespoon fresh cilantro, chopped

Directions

• Heat a charcoal or gas grill or preheat oven to broil. Coat a grill rack or broiler pan with cooking spray. Place the cooking rack within 4-6 inches of the heat source.

• Cut eggplant lengthwise into 1/4 in slices. Place eggplant slices on rack or broiler pan and cook for 5 minutes. After 5 minutes, flip eggplant slices and allow to cook for an addition 5 minutes. Set aside, covering the eggplant to keep warm.

• Combine first seven spices (mustard seed through cloves) in a small bowl. Heat the olive oil in a large frying pan over medium heat. Add spice mixture and cook for 30 seconds. Add onions to frying pan, and sauté for 4 minutes. Mix the tomatoes, molasses, garlic, and vinegar with the onions in the frying pan, allowing the mixture to cook for 4 minutes or until thickened. Add salt and black pepper.

• Place equal portions of eggplant onto four dinner plate and top with sauce. Garnish with cilantro, if desired.

Nutrition (per serving)

• Calories: 117 cal

• Total fat: 4g

• Saturated fat: <1g

• Monounsaturated fat: 3g

• Cholesterol: 0mg

• Sodium: 163mg

• Carbohydrate: 19g

• Fiber: 6g

• Protein: 3g