This simple combination of coarsely mashed eggplant and shallots makes a quick vegetarian side dish or main dish.
- 1 tablespoon canola oil
- 1 tablespoon coriander seeds
- 1 dried red chili, such as Thai, cayenne or chile de arbol
- 1 teaspoon tamarind concentrate or juice of 1 large lime
- 1 cup water
- 1 teaspoon black or yellow mustard seed
- 1 1/2 pounds eggplant, peeled and cut into 1/2-inch cubes (6 cups)
- 1 cup thinly sliced shallots (about 3 large)
- 1/2 teaspoon salt
- 2 tablespoons finely chopped fresh cilantro
Heat the oil in a large saucepan over medium-high heat; add the coriander seeds and chili; toast until the coriander turns reddish brown and the chili is slightly blackened, about 30 seconds. With a slotted spoon, transfer the spices to a plate to cool. Grind in spice grinder or mortar and pestle until the mixture is the texture of coarsely ground black pepper.
Dissolve the tamarind concentrate (or lime juice) in water. Reheat the oil over medium-high heat; add the mustard seeds. When the seeds begin to pop, cover the pan. As soon as the popping stops, add the eggplant and shallots; cook, stirring constantly, for 1 minute. Add the tamarind (or lime juice) mixture, salt and the ground spices; bring to a boil. Reduce heat to medium-low, cover and simmer until the eggplant is fork-tender, 3-5 minutes. Coarsely mash the stew with a potato masher. Sprinkle with cilantro and serve.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
69 calories; 3g total fat; 0g total saturated fat; 0mg cholesterol; 200mg sodium; 10g carbohydrates; 4g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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