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.
Serve with Brown Rice or Coconut Brown Rice or Coconut Rice or Coconut Rice – Low Sodium Version or Jasmine Rice or Low Sodium Saffron Rice or Saffron Rice
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
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.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Coconut Brown Rice
Shake the can of coconut milk very well before opening. (Tip: a can of coconut milk will contain about 1 1/2 cups of coconut milk. Separate the remaining two 1/2 cups of coconut milk into two small ziplock bags and freeze for a later use.) In a medium sauce pan,…
Coconut Rice
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…
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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Special Diet Information
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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.