Spiced Eggplant and Tomatoes

Ingredients: Makes 4 servings


1 pound eggplant
1/2 teaspoon cumin seed
1/4 teaspoon salt
3 ounces diced spanish onion
1/2 teaspoons ground coriander
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
3 tablespoons olive oil
1/8 teaspoon ground turmeric
1 teaspoon chili powder
3 ounces frozen green peas
1 ounce freshly chopped cilantro
3 tablespoons canned crushed tomatoes, including juice


  1. Preheat oven to 350 degrees F. Line a sheet pan with foil and prepare with nonstick spray.
  2. Place the whole eggplant on the sheet pan and roast in the oven until tender, about 25 minutes. Remove from oven and once cool enough to handle, peel the skin, cut the eggplant into cubes, and set aside.
  3. Add oil to a large saute pan and place over medium heat. Add cumin seed, garlic, and ginger and saute until golden brown. Add onions, salt, and ground coriander and continue to saute until golden brown and fragrant.
  4. Add tomatoes, turmeric, and chili powder. Cook over medium-high heat for 10-12 minutes. Add eggplant and peas. Stirring constantly, cook an additional 10 minutes. Remove from heat. Garnish with cilantro before serving.

Serving size:
1/2 Cup 

Nutrition information:
Per serving: Calories: 150 calories, 11 g fat, 1 g saturated fat, 0 mg cholesterol, 185 mg sodium, 11 g carbohydrates, 5 g sugar, 4 g fiber, 2.5 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group leaving site icon