Recipe: Indian Roasted Eggplant

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In November I’m teaching an Indian cooking class so I thought I’d better bone up. With lots of eggplant in the garden and a cool, rainy day outside, this stewy, roasted eggplant dish is just the trick. Serve with nan or pita as an appetizer or over rice for a main dish. Eggplant is high in fiber and the breadth of herbs and spices offer flavor without a lot of fat.

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Adapted from a recipe in Best-Ever Curry Cookbook
Servings: 2 as a main; 4 as an appetizer
Time: 15 minutes active; about 35 minutes total

1 1/4 pound eggplant
1 tablespoon olive oil
1/2 teaspoon brown or black mustard seeds
1 bunch scallions, thinly sliced
1/2 pound mushrooms, quartered
1 pound tomatoes, chopped
2 garlic cloves, minced
1 small, hot chili, minced
1/2 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground tumeric
1 teaspoon salt
2 tablespoons cilantro, chopped

1. Preheat broil or grill. Prick eggplants with a fork all over and roast 30 minutes, turning every 10 minutes. Remove from heat and let cool.

2. Meanwhile, heat olive oil in a large skillet over medium heat. Add mustard seeds and fry for about 2 minutes, until seeds begin to sputter. Add the scallions, mushrooms, tomatoes, garlic and chili. Cook about 5 minutes more, until vegetables soften. Stir in spices (chili powder through salt) and fry 3–4 minutes more.

3. Cut the eggplant in half and scoop out the flesh. Chop roughly and add to the skillet mixture. Simmer for 5 minutes, until heated thoroughly. Serve with bread or over rice and garnish with fresh cilantro.

Writer Bio: Adrienne D. Capps loves food and is a vegetarian—she doesn’t believe these things are mutually exclusive. A vegetarian for the past nine years, Capps created Vegetarianized.com as a way to share her passion for eating, drinking, and cooking—and to make vegetarianism more accessible. The blog transforms meat dishes into vegetarian or improves vegetarian recipes and puts the results up in a weekly post called the Sunday Serving on the blog and at the Facebook Group Vegetarianized. Capps is also a food writer, teaches cooking classes in Davis and is an amateur caterer. Upcoming cooking classes and recent food articles are found on the blog home page.