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: 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
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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