Recipes: Roasted Whole Eggplant

RoastED Whole Eggplant

Serves 4 to 6.

This is the first step to baba ganoush, or any puréed eggplant dish calling for puréed eggplant or soup. It makes a great side dish drizzled with extra-virgin olive oil and minced herbs or, quite simply, butter and chopped parsley.

• 2 large eggplants (about 2 lb. total)

• A little oil, optional

• 1 head garlic, split into cloves, cloves cut in slivers

Directions

Nutrition information per serving of 6:

Calories48Fat0 gSodium2 mg

Carbohydrates12 gSaturated fat0 gCalcium16 mg

Protein1 gCholesterol0 mgDietary fiber3 g

Diabetic exchanges per serving: 2 vegetable.

Serves 4 to 6.

A low-fat dish that's simple and satisfying.

• 2 to 3 eggplants (about 21/2 to 3 lb. total)

• 3 tbsp. extra-virgin olive oil

• 2 c. chopped onions

• 3 tbsp. grated fresh ginger, or to taste

• 1 to 2 tbsp. curry powder, or to taste

• Pinch cayenne pepper, or to taste

• Salt and freshly ground black pepper, to taste

• Lime juice, to taste

• 1/4 c. chopped fresh cilantro

• 1/2 c. plain yogurt, or to taste

Directions

Preheat oven to 400 degrees. Prick the eggplants with a fork, place on a baking sheet and roast until tender, about 30 to 40 minutes. Allow to cool. Cut in half, remove the flesh to a bowl and mash with a fork.

Heat the oil in a medium skillet over medium heat. Sauté the onions until translucent, about 10 minutes, then add the garlic, ginger, curry powder and cayenne pepper and continue cooking about 5 more minutes. Add the eggplant and season with salt, pepper and lime juice to taste. Stir in the chopped tomatoes and cilantro. Turn off the heat and add the yogurt to taste. Serve garnished with additional cilantro and a little more yogurt on the side.

Calories166Fat8 gSodium23 mg

Carbohydrates24 gSaturated fat1 gCalcium73 mg

Protein4 gCholesterol1 mgDietary fiber6 g