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Curried Eggplant

Servings

2

Serving size

6 ounces eggplant with sauce and cheese
COOKING TIME
30 Minutes

This recipe can be multiplied using multiple pans and makes good leftovers. Reheat gently.

Curried Eggplant

Ingredients

2 tsp. Olive oil
2 tsp. Curry powder
1 tsp. Ground coriander
1/2 tsp., whole Ground cumin
1/8 tsp. Red Pepper Flakes (optional)
1 small White onions (diced)
1 clove Garlic, raw (sliced)
1 15-ounce can No salt added diced tomatoes
1/4 tsp. Salt
1 to taste Black pepper
1 1/2 lb. Eggplant, raw (sliced into rounds about 1/4 inch thick)
1/4 cup Pumpkin seeds
4 ounce Paneer (cut into small cubes)

Instructions

Place the olive oil in a large skillet over medium heat. Add the curry powder, coriander, cumin and cayenne and cook, stirring frequently. Let the oil bubble but don't let the pan get too hot - reduce the heat if the oil is bubbling too much. Cook for about 3 minutes.

Add the onion and garlic and cook, stirring frequently, for about 5 minutes until the onions begin to soften. Add the tomatoes, salt and pepper. Cook for about 10 minutes and remove from the heat. Let cool and then puree until smooth. Set aside.

Clean the skillet and place over medium high heat. Spray with olive oil and add the eggplant slices. Cook on each side until slightly browned. Lightly spray with olive oil as needed. As the slices are cooked, remove them to paper towels.

Preheat the oven to 325°F. Line a 9 inch oblong pyrex dish with foil.

When all the eggplant slices are cooked, place a layer of eggplant slices in the bottom of the pyrex dish. Top with 1/2 of the curry sauce and then 1/2 of the pumpkin seeds. Place a second layer of eggplant on top of the sauce. Use the remaining curry sauce and pumpkin seeds to cover the eggplant.

Place the dish in the oven and cook uncovered for 10 minutes.

Remove and sprinkle the cheese over the eggplant, then return the dish to the oven. Leave the dish in the oven for about 5 minutes, until the cheese is melted.

Serve this recipe with one of these starch side dishes.

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Coconut Rice – Low Sodium Version

Prior to opening the can of coconut milk, shake very well. In a medium sauce pain, heat the coconut milk, water and salt. When the liquid boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for 20-30 minutes. Do not boil away all of the…

Jasmine Rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…

Low Sodium Saffron Rice

In a medium sauce pan, heat the water, salt, saffron and oregano. When the water boils stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 15 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…

Saffron Rice

In a medium sauce pan, heat the water, salt, saffron, and oregano. When the water boils stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 15 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

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.

"It is immoral to hold an opinion in order to curry another's favor; mercenary, servile, and against the dignity of human liberty to yield and submit; supremely stupid to believe as a matter of habit; irrational to decide according to the majority opinion, as if the number of sages exceeded the infinite number of fools."

Giordano Bruno