Foodie Blogroll

Thursday, October 18, 2012

Roasted Eggplant Curry

Roasted Eggplant Curry, adapted from, is  a terrific way to enjoy Indian food without having to go out to a restaurant. I'm sure it isn't 100% authentic when compared to traditional Indian curries, however, it does incorporate many Indian spices and ingredients. Plus, it tastes phenomenal so really what else matters? In this recipe, roasted eggplant is slowly simmered with tomatoes and spices to create an enticing and exotic tasting curry. This dish tastes great on it own, or you can serve it over roasted vegetables or rice. It does require a few unique spices but you should be able to locate all of them at any major supermarket and they can used in countless Indian dishes.

Roasted Eggplant Curry
Gluten Free
Serves Four

2 medium-sized eggplants
1 tbsp. extra virgin olive oil, divided
2.5 tsp. cumin seeds
2 garlic cloves, minced
2 tbsp ginger root, grated
1 can (14.5 oz) diced tomatoes, not drained
1 tsp ground coriander
1 tsp turmeric
1 tbsp garam masala
1/4 cup fresh parsley, chopped, divided

1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and spritz with nonstick spray.

2. Slice the eggplant in half lengthwise and drizzle 1/2 tsp. of olive oil on the flesh side of each eggplant half. Season with salt. Place eggplant flesh side down on baking sheet and roast for 25-30 minutes or  until the flesh is tender and the outside is a nice dark charred color.

3. Meanwhile, heat the remaining 2 tsp. of olive in a large saucepan over medium  heat. Add the cumin seeds and cook for 1-2 minutes or until fragrant and toasted, stirring constantly (watch seeds carefully, they will burn quickly!).

4. Add the ginger and garlic to the pan and saute for 1-2 minutes more or until fragrant.

5. Stir  in the tomatoes, coriander, turmeric, garam masala and 1/4 tsp of salt. Turn the heat to  medium low and allow mixture to cook about 8 to 10 minutes more, stirring often.

6. When the eggplant is done roasting, set it aside until cool enough to handle. Once eggplant is slightly cooled, peel off and discard the charred skin, then scoop the flesh into a bowl. Use a potato masher to roughly mash eggplant (don't worry if it's not perfect, since the curry will be pureed at the end), and add it to the stove top mixture. Cook for another 3-5 minutes, or until  heated through.

7. Sprinkle curry with 2 tbsp. of the fresh parsley, then use to an immersion blender to blend mixture until pureed but still chunky. (Alternatively, transfer mixture to a food processor and puree).

8. Divide curry into serving dishes and garnish with remaining parsley.

Nutrition Information--approximately 120 calories per serving (1/4 of the recipe)

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