Recipes

Spicy Grilled Eggplant

Expand your vegetable horizons with this spicy grilled eggplant. You'll likely become the purple eggplant eater after one taste of this gourmet dish.
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Course Dressings
Cuisine Continental
Servings 4 servings
Calories 543.9 kcal

Ingredients
  

  • 1 large eggplant (aubergine), about 1 1/2 lb.
  • 1 teaspoon(s) mustard seed
  • 1/2 teaspoon(s) ground cumin
  • 1/2 teaspoon(s) ground coriander
  • 1/2 teaspoon(s) ground coriander
  • 1/2 teaspoon(s) curry powder
  • 1/8 teaspoon(s) ground ginger
  • 1/8 teaspoon(s) ground nutmeg
  • 1/8 teaspoon(s) ground cloves
  • 1 tablespoon(s) olive oil
  • 1/2 yellow onion, finely chopped
  • 1/2 yellow onion, finely chopped
  • 2 cup(s) cherry tomatoes, halved, or 1 cup tomato sauce
  • 1 tablespoon(s) light molasses
  • 1 garlic clove, minced
  • 33/100 tablespoon(s) red wine vinegar
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) freshly ground black pepper
  • 1 tablespoon(s) fresh cilantro, chopped

Instructions
 

  • Prepare a hot fire in a charcoal grill or preheat a gas grill or broiler.
  • Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray.
  • Position the cooking rack 4 to 6 inches from the heat source.
  • Trim the eggplant and cut lengthwise into slices about 1/4-inch thick.
  • Arrange the slices on the rack or broiler pan and grill or broil, turning once, until the eggplant is tender and browned, about 5 minutes on each side.
  • Set aside and keep warm.
  • In a small bowl, combine the first 7 spices.
  • In a large frying pan, heat the olive oil over medium heat until hot but not smoking.
  • Add the spice mixture and cook, stirring constantly, for about 30 seconds.
  • Quickly add the onion and saute until soft and translucent, about 4 minutes.
  • Add the tomatoes, molasses, garlic and vinegar.
  • Cook the sauce, stirring occasionally, until thickened, about 4 minutes and season with the salt and pepper.
  • Transfer the eggplant to a warmed serving dish or individual plates, pour the sauce over, and garnish with the cilantro.

Nutrition

Calories: 543.9kcalCarbohydrates: 100.34gProtein: 10.66gFat: 16.82gSaturated Fat: 2.43gSodium: 610mgFiber: 23.68gSugar: 46.57g
Keyword High Fiber, Tomato, Vegetables
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