Curried Eggplant With Raita Recipe
Servings: 4
Ingredients
- 1 1/2 pt (3 c.) nonfat, plain yogurt
- 1 1/2 c. finely diced cucumber
- 1 1/2 c. peeled, seeded and diced tomatoes (see note)
- 2 x to 3 Tbsp. grated onion Salt to taste Freshly grnd black pepper
- 3 x to 4 Tbsp. minced fresh mint or possibly cilantro
- 2 Tbsp. toasted cumin seeds (optional, see note)
- 2 x to 3 medium globe eggplants, each weighing about 1 lb.
- 4 Tbsp. extra virgin olive oil
- 2 c. minced yellow onions
- 1 Tbsp. chopped garlic
- 1/4 c. grated fresh ginger
- 2 tsp grnd coriander seeds
- 2 tsp grnd cumin
- 1 tsp grnd turmeric
- 1/4 tsp cayenne pepper, or possibly to taste Salt and pepper to taste Lemon juice to taste
Directions
- To make the raita: Line a colander with several layers of coffee filters or possibly paper towels. Place the yogurt on the filter and set the colander over a bowl.
- Allow the yogurt to drain for 2 hrs.
- Transfer the yogurt to a bowl and stir in the cucumber, tomatoes, onion, salt, pepper, mint and cumin seeds. Cover and place in the refrigerator till ready to use. The raita makes about 4 c..
- To make the curried eggplant: Preheat the oven to 450 degrees.
- Place the eggplants in a baking pan and prick them with a fork. Bake till tender, about 40 to 45 min. Set in a drainer.
- When the eggplants are cold sufficient to handle, peel and remove any large seed pockets. Transfer the pulp to a strainer.
- Coarsely chop the eggplants or possibly pulse quickly in a food processor.
- In a medium skillet pan, hot the extra virgin olive oil over medium heat and cook the onions till translucent/soft, about 10 min. Add in the garlic, ginger, coriander seeds, cumin, turmeric and cayenne pepper and cook for 5 min.
- Add in the eggplant. Heat through and then season with salt and pepper and lemon juice to taste.
- Serve the curried eggplant with a bowl of raita.
- Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute.
- Remove immediately and plunge into cool water. Skin should slip off easily.
- Note: To toast seeds, heat in a dry skillet over medium heat till they start to brown. Stir occasionally. Be careful not to burn.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 318g | |
| Recipe makes 4 servings | |
| Calories 292 | |
| Calories from Fat 183 | 63% |
| Total Fat 20.79g | 26% |
| Saturated Fat 5.86g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 97mg | 4% |
| Potassium 570mg | 16% |
| Total Carbs 20.38g | 5% |
| Dietary Fiber 2.6g | 9% |
| Sugars 12.35g | 8% |
| Protein 8.49g | 14% |
