Curried Eggplant with Raita

This recipe serves:  4 6 8

1 to 2 medium globe eggplants, each weighing about 1 pound
2 1/2 tablespoons olive oil
1 1/3 cups chopped yellow onions
2 teaspoons minced garlic
2 1/2 tablespoons grated ginger root
1 1/3 teaspoons ground coriander seeds
1 1/3 teaspoons ground cumin
2/3 teaspoon turmeric
pinch of cayenne pepper, or to taste
lemon juice to taste
1 pint non-fat, plain yogurt, drained for 2 hours
1 cup finely diced cucumber
1 cup peeled, seeded and diced tomatoes
1 to 2 tablespoons grated onion
salt to taste
freshly ground black pepper
2 to 3 tablespoons chopped mint or cilantro
1. Preheat the oven to 450°F.

2. Place the eggplants in a baking pan and prick them with a fork. Bake until very tender, about 45 minutes. Set in a drainer.

3. When the eggplants are cool enough to handle, peel and remove any large seed pockets. Transfer the pulp to a strainer.

4. Coarsely chop the eggplants or pulse quickly in a food processor.

5. In a medium sauté pan, warm the olive oil over medium heat and cook the onions until translucent, about 10 minutes.

6. Add the garlic, ginger and spices and cook for 5 minutes. Add the eggplant. Heat through and then season with salt and pepper and lemon juice to taste.

7. Mix all of the ingredients for the raita in a bowl.

8. Serve the curried eggplant with a bowl of raita.

Serving Size: about 2 cups

SEE ALL THE FACTS

• Print this recipe