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Eggplant-Shallot Stew

Eggplant-Shallot Stew
This Recipe Is:

WebMD Recipe from EatingWell.com

This simple combination of coarsely mashed eggplant and shallots makes a quick vegetarian side dish or main dish.

Ingredients
Prep: 30 minutes | Total Time: 30 minutes
  • 1 tablespoon
    canola oil
  • 1 tablespoon
    coriander seeds
  • dried red chile, such as Thai, cayenne or chile de arbol
  • 1 teaspoon
    tamarind concentrate, or juice of 1 large lime
  • 1 cup
    water
  • 1 teaspoon
    black or yellow mustard seed
  • 1 1/2 pounds
    eggplant, peeled and cut into 1/2-inch cubes (6 cups)
  • 1 cup
    thinly sliced shallots, (about 3 large)
  • 1/2 teaspoon
    salt
  • 2 tablespoons
    finely chopped fresh cilantro
Instructions
  1. Heat oil in a large saucepan over medium-high heat; add coriander seeds and chile; toast until the coriander turns reddish brown and the chile is slightly blackened, about 30 seconds. With a slotted spoon, transfer spices to a plate to cool. Grind in spice grinder or mortar and pestle until the mixture is the texture of coarsely ground black pepper.
  2. Dissolve tamarind concentrate (or lime juice) in water. Reheat the oil over medium-high heat; add mustard seeds. When the seeds begin to pop, cover the pan. As soon as the popping stops, add eggplant and shallots; cook, stirring constantly, for 1 minute. Add the tamarind (or lime juice) mixture, salt and the ground spices; bring to a boil. Reduce heat to medium-low, cover and simmer until the eggplant is fork-tender, 3 to 5 minutes. Coarsely mash the stew with a potato masher. Sprinkle with cilantro and serve.

 

Nutritional Information

Makes: 6 servings, generous 1/2 cup each
  • Calories67
  • Fat3 g
    • Saturated fat0 g
  • Cholesterol0 mg
  • Carbohydrates10 g
    • Dietary fiber3 g
  • Protein2 g
  • Sodium200 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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