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How this works
Servings: 4 people
Calories: 142kcal
Ingredients
- 2 lbs eggplant (about 6 Asian eggplants or 2 Italian dark purple eggplants)
- 1/2 tsp salt, divided
- 2 Tbsp extra-virgin olive oil, divided
- 1/2 tsp fennel seeds
- 1 tsp black cumin seeds
- 1 tsp regular cumin seeds
- 1 dried hot chili pepper
- 4 firm tomatoes or enough to make 2 cups grated tomatoes
Instructions
- Wash unpeeled eggplants and cut into 2 x 1 inch pieces. Toss in bowl with 1/4 tsp salt and 1 1/2 Tbsp oil. Transfer to baking sheet and broil on high about 5 inch from broiler element (a rack in the middle of the oven usually works) for 8 minutes. Turn eggplant pieces and broil for another 8minutes. Unstick eggplant from baking sheet, but leave on sheet to cool slightly while toasting spices.
- Meanwhile, on coarse side of box grater, carefully grate tomatoes. Discard or dice the peel.
- In large saucepan over medium high, heat remaining 11/2 tsp oil. When hot, add fennel and cumin seeds and whole dried hot chili pepper and cook, stirring, for about 1 minute. Add tomatoes, eggplant pieces, and remaining 1/4 tsp salt. Stir and bring to a boil; cover and reduce heat to medium low. Cook for 20 minutes, stirring occasionally.
Notes
If you can’t find black cumin seeds (also called nigella seeds), use 2 tsp regular cumin seeds instead.
Nutrition
Calories: 142kcal | Carbohydrates: 18g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 305mg | Fiber: 9g | Sugar: 9g
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