Ingredients Jump to Instructions ↓

  1. 2 Eggplants - (2 to 3 lbs total)

  2. 1/4 cup 59ml Extra-virgin olive oil

  3. 7 cups 1022g / 36oz Garlic cloves - (to 8) - finely chopped (large)

  4. 1 1/2 teaspoons 7 1/2ml Ground coriander

  5. 3/4 teaspoon 3.8ml Ground cumin Salt - to taste Freshly-ground black pepper - to taste

  6. 2 tablespoons 30ml Finely-chopped cilantro Cilantro sprigs - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For the favorite Mideast taste, grill the eggplants; otherwise, broil or roast them, then peel them. Chop the eggplant pulp fine with a knife. Heat the oil in a large heavy skillet. Add the garlic and cook over low heat, stirring, for 1 minute. Stir in the ground coriander and cumin and let the spices toast for a few seconds over low heat. Immediately add the eggplant and mix well. Cook over low heat for 5 minutes to thicken and blend flavors. Season generously with salt and pepper. Stir in the chopped cilantro. Serve hot or cold, garnished with cilantro sprigs. This recipe yields 4 side-dish servings. Each serving: 193 calories; 83 mg sodium; 0 cholesterol; 14 grams fat; 2 grams saturated fat; 17 grams carbohydrates; 2 grams protein; 5.91 grams fiber.


Send feedback