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Home > Eggplant with toasted spices

Eggplant with toasted spices

Recipe Information

Servings 4
Preparation Time 10 Minutes
Cook Time 20 Minutes
Total Time 30 Minutes
Main Ingredient Eggplant
Category Vegetables
Meal Lunch; Dinner
Type Appetizer; Main Dish; Side Dish
Cuisine Indian
Cook Method Broiling; Grilling; Saut�ing
Diet Low Calorie; Low Fat; Low Carb; Low Cholesterol; Heart Healthy; High Fiber; Gluten Free; Vegetarian; Vegan




  • 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 saut� 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.


Nutrition (per serving)

  • Calories: 117 cal

  • Total fat: 4g

  • Saturated fat: <1g

  • Monounsaturated fat: 3g

  • Cholesterol: 0mg

  • Sodium: 163mg

  • Carbohydrate: 19g

  • Fiber: 6g

  • Protein: 3g