Spice-Braised Gingered Eggplant with Mint Yogurt - Moroccan - 21g Carbs, 6g Fiber
Recipe By: Nico Monday and Amelia O'Reilly, The Market [restaurant]
Serving Size: 5
Preparation Time: 0:00
Categories: LowCal (Less than 300 cals) - Lower Carbs - Low Fat (Less than 20%)- Veggie
1 cup plain whole-milk yogurt
1/4 cup finely chopped mint
1 teaspoon red wine vinegar
Kosher salt
To fry: -- Vegetable oil
36 ounces long narrow eggplants -- Six (6-ounce) Italian or Japanese eggplants, halved lengthwise
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon yellow mustard seeds
1 cans diced tomatoes -- (28 ounce) two 14-oz cans
2 ounces fresh ginger -- peeled and coarsely chopped
6 garlic cloves -- very finely chopped
1 jalapeno -- seeded and finely chopped
1/2 cup chopped cilantro -- plus more for garnish
1/2 cup chopped parsley -- plus more for garnish
In a medium bowl, whisk the yogurt with the mint and vinegar and season with salt. Cover and refrigerate.
Preheat the oven to 400�. In a large, deep skillet, heat 1/2 inch of
vegetable oil until shimmering. Add half of the eggplant, cut side down, and fry over moderate heat, turning once, until lightly golden, about 10 minutes. Transfer the eggplant to paper towels to drain and season with salt. Repeat with the remaining eggplant.
In a small skillet, toast the cumin and coriander seeds over moderate
heat, stirring, until fragrant, about 2 minutes. Transfer to a spice
grinder and let cool completely, then finely grind the spices. Add the
mustard seeds to the skillet and toast over moderate heat until they start to pop, about 2 minutes.
In a 9-by-13-inch ceramic baking dish, mix the tomatoes with the ground spices, toasted mustard seeds, ginger, garlic, jalapeño, 2 teaspoons of salt, 1 cup of water and the 1/2 cup each of chopped cilantro and parsley. Arrange the eggplant halves cut side down in the sauce and cover tightly with aluminum foil. Bake for 30 minutes, turning the eggplant once, untilit is tender. Remove the foil and bake the eggplant for 15 minutes longer. Let the eggplant cool completely in the sauce.
Transfer the eggplant to plates. Spoon the tomato sauce on top and drizzle with the yogurt sauce. Garnish with chopped cilantro and parsley and serve.
Serves 4 as a main, or 6 as a side dish
ACTIVE: 1 HR 15 MIN
TOTAL TIME: 2 HRS plus cooling
Suggested Pairing: Fresh, raspberry-rich Pinot Noir.
AuthorNote: They serve the baked eggplant at The Market, both as a first course and as a main with couscous, chickpeas and charmoula (a punchy, cilantro-based Moroccan sauce).
ChupaNote: to cut down on the fat, I grilled the eggplant instead of
frying. The per serving nutrition calculation is for grilled eggplant, not fried as per the original instructions. This reheats well, if you'd like to prepare ahead of time and refrigerate. It is also good at room temperature. To up the heat a little, I used the diced tomatoes with jalapenoes (Rotel).
Cuisine: "Moroccan"
Source: "Food & Wine, November 2012"
S(Formatted by Chupa Babi): "June 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 115 Calories; 3g Fat (17.6%
calories from fat); 6g Protein; 21g Carbohydrate; 6g Dietary Fiber; 6mg Cholesterol; 36mg Sodium
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
