|Preparation Time||10 Minutes|
|Cook Time||20 Minutes|
|Total Time||30 Minutes|
|Type||Appetizer; Main Dish; Side Dish|
|Cook Method||Broiling; Grilling; Sautï¿½ing|
|Diet||Low Calorie; Low Fat; Low Carb; Low Cholesterol; Heart Healthy; High Fiber; Gluten Free; Vegetarian; Vegan|
1 large eggplant
1 teaspoon mustard seed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon curry powder
Pinch of ground ginger
Pinch of ground nutmeg
Pinch of ground cloves
1 tablespoon olive oil
1/2 yellow onion, finely chopped
1 tablespoon light molasses
1 clove of garlic, minced
1 teaspoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh cilantro, chopped
Heat a charcoal or gas grill or preheat oven to broil. Coat a grill rack or broiler pan with cooking spray. Place the cooking rack within 4-6 inches of the heat source.
Cut eggplant lengthwise into 1/4 in slices. Place eggplant slices on rack or broiler pan and cook for 5 minutes. After 5 minutes, flip eggplant slices and allow to cook for an addition 5 minutes. Set aside, covering the eggplant to keep warm.
Combine first seven spices (mustard seed through cloves) in a small bowl. Heat the olive oil in a large frying pan over medium heat. Add spice mixture and cook for 30 seconds. Add onions to frying pan, and sautï¿½ for 4 minutes. Mix the tomatoes, molasses, garlic, and vinegar with the onions in the frying pan, allowing the mixture to cook for 4 minutes or until thickened. Add salt and black pepper.
Place equal portions of eggplant onto four dinner plate and top with sauce. Garnish with cilantro, if desired.
Calories: 117 cal
Total fat: 4g
Saturated fat: <1g
Monounsaturated fat: 3g