Indian Eggplant and Tomatoes with Fennel and Cumin

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Indian Eggplant and Tomatoes with Fennel and Cumin

Fennel seed and cumin transform this Indian version of a lightened-up French ratatouille. Broiling the eggplant reduces the amount of oil needed to give the eggplant a soft interior while keeping the exterior firm enough to prevent it from falling apart.

Servings: 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