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Lemon-Curry Eggplant |
This is for small unpeeled eggplants. If you want to make this with regular eggplant, peel and cut into 1-inch cubes and toss with the curry-oil mixture. Roast, tossing occasionally, until the eggplant is nicely soft. Then toss with the lemon juice mixture.
Total time: 40 minutes (plus standing time).
Hands-on time: 20 minutes.
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Ingredients:
6 small Italian eggplants (about 1-3/4 pounds total)
1/4 cup olive oil
2 teaspoons curry powder
3/4 teaspoon salt
1/4 cup water
1/4 cup finely minced red onion
Grated zest of 1 lemon
1/3 cup lemon juice
1 small clove garlic, minced
1/2 teaspoon pepper
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1. Preheat the oven to 350°F. Cut the eggplants lengthwise. With the tip of a sharp knife, score the flesh in a cross-hatch pattern about 1/2 inch deep. Transfer the eggplants to a roasting pan.
2. In a small bowl, stir together the oil, curry powder and 1/2 teaspoon of the salt. Stir in the water. Brush the cut-sides with the curry mixture.
3. Cover the roasting pan and bake for 10 minutes. Uncover and bake for 10 to 15 minutes or until the eggplants are very tender.
4. Meanwhile, in a small bowl, combine the onion, lemon zest, lemon juice, garlic, pepper and remaining 1/4 teaspoon salt.
5. When the eggplants are done, transfer them to a serving platter. Spoon the lemon-onion mixture over the hot eggplants and let sit for at least 20 minutes to absorb the flavors.
Makes 6 servings
Each serving has: 119 calories, 9.3 g fat (1.3 g saturated), 2 g protein, 10 g carbohydrates (4.7 g fiber), 0 mg cholesterol, 294 mg sodium. Good source of: vitamin E.
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