Vegetarian

Roasted Eggplant is for Side Dish.

Roasted Eggplant takes several minutes to prepare.

Roasted Eggplant takes several minutes to cook.

Roasted Eggplant makes 6 servings.

The ingredients for Roasted Eggplant are:

2 Eggplant, unpeeled (approx 1-1/4 lb each)
1 large Onions, chopped
1/2 cup Tomato Sauce
Juice of 1/2 Lime
1 T grated Ginger Root
2 large cloves Garlic, minced
1/2 cup chopped Cilantro
2 T vegetable Oil
2 tsp Coriander seed, ground
1 tsp Cumin seed, ground
1 tsp Salt
1/2 tsp cayenne
1/4 tsp Tumeric
1 tsp Cumin seed
1 tsp Garam Masala

Here is how you make Roasted Eggplant:

Pierce eggplant with fork 5-6 times and roast over hot coals or on broil in oven until skin is blackened and blistered (15-20 minutes)Place both in a bowl and cover with saran wrap for 30 minutes to steam.Peel eggplant and combine in food processor with ground coriander, ground cumin, salt, cayenne, tumeric, 1/2 cup of the onion, tomato sauce, lime juice, gingerroot, garlic and 1/4 cup of cilantro. Puree until smooth.Heat oil in 12-inch skillet over medium-high heat. Add cumin seeds; sizzle 30 seconds. Add 2 Tablspoons chopped onion and stir fry until goldne brown 2-3 min.Add eggplant mixture to skillet and stirfry 15 - 20 minutes or until almost all liquid is gone and it is thick and very scoopable.Sprinkle with remaining onion and cilantro and serve.Great as a dip for pita chips, as a side dish or over rice as a main course.Number of Servings: 6Recipe submitted by SparkPeople user LESLIE511.

The nutritional information for Roasted Eggplant is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 111.8

• Total Fat: 5.4 g
• Cholesterol: 0.0 mg
• Sodium: 506.0 mg
• Total Carbs: 16.2 g
• Dietary Fiber: 5.7 g
• Protein: 2.7 g

Roasted Eggplant is Indian cuisine.

The dietary needs meet for Roasted Eggplant is Vegetarian