Egyptian Eggplant With Coriander Recipe - Cooking Index
Egyptian Eggplant With Coriander Recipe - Cooking Index
A brief saute with ground coriander seeds, cumin and a generous dose of garlic gives grilled eggplant a delectable taste. I like to finish the dish with a popular herb in the Land of the Nile -- cilantro. When heated briefly, this eggplant is a wonderful accompaniment for roasted or grilled lamb, chicken or turkey. Served cold or at room temperature, this versatile puree makes a tasty appetizer with pita bread. As a spread for sandwiches, it has a more vibrant flavor than butter or mayonnaise, and it's lower in fat and calories.
Type: Vegetables| 2 | Eggplants - (2 to 3 lbs total) | |
| 1/4 cup | 59ml | Extra-virgin olive oil |
| 7 cups | 1022g / 36oz | Garlic cloves - (to 8) - finely chopped (large) |
| 1 1/2 teaspoons | 7.5ml | Ground coriander |
| 3/4 teaspoon | 3.8ml | Ground cumin |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 tablespoons | 30ml | Finely-chopped cilantro |
| Cilantro sprigs - for garnish |
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.
Source:
The Los Angeles Times, 08-22-2001
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.