Cut into 2-inch cubes (select Japanese style or thin, long, and purple eggplant)
Coconut
1 1/2 Tablespoons
Shredded
Cumin Seeds
1 Tablespoon
Coriander Seeds
1 Tablespoon
Poppy Seeds
1 1/2 Tablespoons
Sesame Seeds
1 1/2 Teaspoons
Pomegranate Seeds
3/4 Tablespoon
Turmeric
3/4 Teaspoon
Peanuts
1/8 Cup
Dry, roasted
Red Chilies
3 Pieces
Cooking Oil Spray
Curry Leaves
4 Pieces
Small
Yellow Onion
1/3 Cup
Small diced
Kalonji Seeds (Black Nigella Seeds)
3/4 Teaspoon
Garlic Paste
1 1/2 Tablespoons
Yogurt
3/4 Cup
Fat-Free
Salt
3/4 Teaspoon
Water
1 1/2 Cups
Olive Oil
3 Teaspoons
Preparation mode:
Slice the eggplant into four parts and cut into small 2-inch cubes. Wash, drain and set aside.
In a medium non-stick wok, over medium heat, roast coconut, cumin, coriander, poppy, sesame and pomegranate seeds, turmeric, peanuts and red chilies for 2 minutes or until the aroma is released. Remove from heat and set aside to cool. Place in a coffee or spice grinder and grind until fine.
In the same wok, over medium heat, evenly spray cooking oil for 3 seconds. Add curry leaves, onions, kalonji seeds and garlic paste; sauté for 2 to 4 minutes.
Add eggplant and ground dry spices and stir for 2 minutes; add yogurt and stir again.
Add salt and water and stir; increase the heat to high and bring the dish to a simmer; cover and reduce heat to medium-low. Cook for 30 to 45 minutes until all the liquid has evaporated and the eggplant is tender when pierced with a fork.
Drizzle oil over the cooked eggplant and stir well.
Finish by spraying cooking oil for another 3 seconds.
Enjoy with brown rice or chappati (oatmeal or whole-wheat).
Footnotes:
Chef’s Tip:
The mixture of roasted spices is also excellent for meat and seafood recipes.
Nutrition Facts:
Serving Size: 1 serving (107g), Servings: 4, Amount Per Serving: Calories 160, Fat Calories 90, Total Fat 10g (15% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Sodium 480mg (20% DV), Total Carbohydrates 14g (5% DV), Fiber 5g (20% DV), Sugars 6g, Protein 6g, Vitamin C (6% DV), Calcium (10% DV), Iron (10% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.
