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Eggplant-Shallot Stew

Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  30 Minutes
  6 servings, generous 1/2 cup each
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 chile, 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
Eggplant-Shallot Stew Recipe at
Heat oil in a large saucepan over medium-high heat; add coriander seeds and chile; toast until the coriander turns reddish brown and the chile is slightly blackened, about 30 seconds. With a slotted spoon, transfer 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 tamarind concentrate (or lime juice) in water. Reheat the oil over medium-high heat; add mustard seeds. When the seeds begin to pop, cover the pan. As soon as the popping stops, add 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 to 5 minutes. Coarsely mash the stew with a potato masher. Sprinkle with cilantro and serve.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 30-Minute Stews
Nutrition Facts per Serving
Yield:   6 servings, generous 1/2 cup each
Calories: 69
Sodium: 200mg
Fiber: 4g
Carbohydrates, Total: 10g
Protein: 2g
% Cal. from Fat: 39%
Fat. Total: 3g
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