Curried Eggplant
Servings
2Serving size
6 ounces eggplant with sauce and cheeseThis recipe can be multiplied using multiple pans and makes good leftovers. Reheat gently.
Ingredients
| 1 1/2 lb. Eggplant, raw (cut into 1 1/2 inch chunks) |
| 1 spray Spray olive oil |
| 2 tsp. Olive oil |
| 1 tsp. Curry powder |
| 1 tsp. Garam masala |
| 1 tsp. Ground coriander |
| 1/2 tsp. Ground cumin |
| 1/8 tsp. Red Pepper Flakes (optional) |
| 1 small White or yellow onions (diced) |
| 1 clove Garlic, raw (sliced) |
| 1 15-ounce can No salt added diced tomatoes |
| 1/4 tsp. Salt |
| 1 dash Black pepper (to taste) |
| 1/4 cup Pumpkin seeds |
| 4 ounce Paneer (cut into small cubes) |
Instructions
Place the cut eggplant on a large cookie sheet. Spray with olive oil and place in the oven.
Roast for 60 minutes. Stir gently about every 15 minutes.
While the eggplant is cooking place the olive oil in a large skillet over medium heat.
Add the onion and garlic and cook for about 5 minutes until the onions begin to soften. Stir frequently.
Add the curry powder, coriander, cumin and red pepper flakes and cook for about 3 minutes. Stir frequently.
Add the tomatoes, salt and pepper.
Cook for about 30 minutes and remove from the heat.
Let cool and then puree until smooth. Set aside.
When the eggplant is done place it in the sauce with the pumpkin seeds.
Add the paneer and reheat gently for about 5 to 10 minutes and serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Paneer is a great cheese especially for those on a low sodium diet. It is an Indian cheese that is sort of a cross between mozzarella and tofu. It has a good firm texture and soft milk flavor. The best part is that most are made with very little salt. It used to be hard to find but is now widely available in many groceries. If you can’t find it, use fresh mozzarella, but add only 1/8 tsp. salt.