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Prep Time:25 minsAdditional Time:50 minsTotal Time:1 hr 15 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:50 minsTotal Time:1 hr 15 minsServings:4Yield:4 servings
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:50 mins
Additional Time:
50 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2largeeggplants (about 3 pounds total)¼cupavocado oil1largeonion, chopped3large clovesgarlic, minced1tablespoonminced fresh ginger1jalapeño pepper, finely chopped1 ½teaspoonsground cumin¾teaspoonsalt½teaspoonground coriander½teaspoonground turmeric1/4-1/2 teaspoon crushed red pepper2mediumtomatoes, chopped⅓cupchopped fresh cilantro1tablespoonlemon juice½teaspoongaram masala
Cook Mode(Keep screen awake)
Ingredients
2largeeggplants (about 3 pounds total)
¼cupavocado oil
1largeonion, chopped
3large clovesgarlic, minced
1tablespoonminced fresh ginger
1jalapeño pepper, finely chopped
1 ½teaspoonsground cumin
¾teaspoonsalt
½teaspoonground coriander
½teaspoonground turmeric
1/4-1/2 teaspoon crushed red pepper
2mediumtomatoes, chopped
⅓cupchopped fresh cilantro
1tablespoonlemon juice
½teaspoongaram masala
DirectionsPreheat oven to 400 degrees F. Line a large rimmed baking sheet with foil.Prick eggplants all over with a fork. Place on the prepared pan and roast, turning once or twice, until soft, 55 to 65 minutes. Cut open and let cool. Scrape the flesh onto a cutting board and chop. Discard the skin.Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, until soft and starting to brown, 5 to 8 minutes. Add garlic, ginger and jalapeño; cook until starting to soften, about 2 minutes. Stir in cumin, salt, coriander, turmeric and crushed red pepper; then add tomatoes. Cook, stirring, until the tomatoes start to break down, 4 to 5 minutes. Add the chopped eggplant, cilantro, lemon juice and garam masala. Cook, stirring, until heated through, about 3 minutes more.TipsTo make ahead: Refrigerate for up to 2 days. Reheat before serving.Originally appeared: EatingWell.com, July 2018
Directions
Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil.Prick eggplants all over with a fork. Place on the prepared pan and roast, turning once or twice, until soft, 55 to 65 minutes. Cut open and let cool. Scrape the flesh onto a cutting board and chop. Discard the skin.Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, until soft and starting to brown, 5 to 8 minutes. Add garlic, ginger and jalapeño; cook until starting to soften, about 2 minutes. Stir in cumin, salt, coriander, turmeric and crushed red pepper; then add tomatoes. Cook, stirring, until the tomatoes start to break down, 4 to 5 minutes. Add the chopped eggplant, cilantro, lemon juice and garam masala. Cook, stirring, until heated through, about 3 minutes more.TipsTo make ahead: Refrigerate for up to 2 days. Reheat before serving.
Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil.
Prick eggplants all over with a fork. Place on the prepared pan and roast, turning once or twice, until soft, 55 to 65 minutes. Cut open and let cool. Scrape the flesh onto a cutting board and chop. Discard the skin.
Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, until soft and starting to brown, 5 to 8 minutes. Add garlic, ginger and jalapeño; cook until starting to soften, about 2 minutes. Stir in cumin, salt, coriander, turmeric and crushed red pepper; then add tomatoes. Cook, stirring, until the tomatoes start to break down, 4 to 5 minutes. Add the chopped eggplant, cilantro, lemon juice and garam masala. Cook, stirring, until heated through, about 3 minutes more.
Tips
To make ahead: Refrigerate for up to 2 days. Reheat before serving.
Originally appeared: EatingWell.com, July 2018
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Nutrition Facts(per serving)246Calories15gFat28gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
