dish
Curried Eggplant with Raita

6
Serves
225
Calories
16
Nutrients
14
Vitamins

Ingredients

2 to 3 medium globe eggplants , each weighing about 1 pound
4 tablespoons olive oil
2 cups chopped yellow onions
1 tablespoon minced garlic
1/4 cup grated ginger root
2 teaspoons ground coriander seeds
2 teaspoons ground cumin
1 teaspoon turmeric
1/4 teaspoon cayenne pepper , or to taste
1 1/2 pints non-fat, plain yogurt , drained for 2 hours
1 1/2 cups finely diced cucumber
1 1/2 cups peeled, seeded and diced tomatoes
2 to 3 tablespoons grated onion
3 to 4 tablespoons chopped mint or cilantro
2 tablespoons toasted cumin seeds (optional)

Cooking Instructions

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

Nutrition Information

Number of Servings: 6
Calories
225
Protein
8 g
Total Carbohydrate
31 g
Dietary Fiber
6 g
Soluble Fiber
2 g
Insoluble Fiber
3 g
Sugar
17 g
Total Fat
10 g
Saturated Fat
1 g
Monounsaturated Fat
7 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
3 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
13 %
Percent Calories from Carbohydrate
50 %
Percent Calories from Fat
37 %
Vitamin A
510 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
2 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
4 mcg
Vitamin C
18 mg
Vitamin D
0 IU
Folate
52 mcg
Vitamin E
2 IU
Vitamin K
5 mcg
Pantothenic Acid
1 mg
Calcium
196 mg
Iron
2 mg
Phosphorus
83 mg
Potassium
639 mg
Sodium
179 mg
Zinc
1 mg