Cooking Index - Cooking Recipes & IdeasEgyptian Eggplant With Coriander Recipe - Cooking Index

Egyptian Eggplant With Coriander

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
Serves: 4 people

Recipe Ingredients

2   Eggplants - (2 to 3 lbs total)
1/4 cup 59mlExtra-virgin olive oil
7 cups 1022g / 36ozGarlic cloves - (to 8) - finely chopped (large)
1 1/2 teaspoons 7.5mlGround coriander
3/4 teaspoon 3.8mlGround cumin
  Salt - to taste
  Freshly-ground black pepper - to taste
2 tablespoons 30mlFinely-chopped cilantro
  Cilantro sprigs - for garnish

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.

The Los Angeles Times, 08-22-2001


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