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


Preheat the oven to 400 degrees. Prick the eggplant skin with fork. With a thin-bladed knife, cut slits in the eggplant and stuff the garlic slivers into the slits. Rub with the oil and place on a baking sheet. Roast the eggplant in the oven until it is fork tender, about 30 to 40 minutes. Remove and allow to cool a little before splitting in half and scooping out the flesh.

Nutrition information per serving of 6:

Calories 48 Fat 0 g Sodium 2 mg

Carbohydrates 12 g Saturated fat 0 g Calcium 16 mg

Protein 1 g Cholesterol 0 mg Dietary fiber 3 g

Diabetic exchanges per serving: 2 vegetable.

Curried Eggplant

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 cloves garlic, crushed

• 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

• 2 medium tomatoes, chopped

• 1/4 c. chopped fresh cilantro

• 1/2 c. plain yogurt, or to taste


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.

Nutrition information per serving of 6:

Calories 166 Fat 8 g Sodium 23 mg

Carbohydrates 24 g Saturated fat 1 g Calcium 73 mg

Protein 4 g Cholesterol 1 mg Dietary fiber 6 g

Diabetic exchanges per serving: 2 vegetable, 1 bread/starch, 1½ fat.