Today’s Recipe: Spiced Eggplant
By Hillary Tonken
Today’s recipe: Spiced eggplant! If you’re used to deep-frying eggplant, you may be counteracting many of its positive nutritional benefits. As it happens, eggplant, in addition to other foods that deliver a good dose of soluble fiber, is known for its ability to bind to cholesterol in the digestive system and remove it from the body. So, cook up this vibrant dish for a tasty dinner that also promotes heart-healthy living.
Makes 4 servings as a side dish
1 pound eggplant, sliced lengthwise into 1/4-inch slices
1/2 cup olive oil
1 tablespoon salt
2 teaspoons garlic powder
1 teaspoon curry powder
1/2 teaspoon powdered ginger
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup prepared spicy tomato sauce, heated
- After slicing the eggplant, sprinkle each slice generously with salt and let sit in a colander to drain for 30 minutes. Rinse under cold water. Pat dry.
- Heat the oil in a large skillet over high heat.
- In a small bowl, combine the salt, garlic, curry, ginger and cayenne. Sprinkle the eggplant slices generously on each side with the spice mixture.
- Cook eggplant slices until golden brown on each side, about five to seven minutes. Drain well on paper towels.
- Cut the eggplant diagonally into 1-inch pieces and add to a bowl. Toss with the prepared sauce and serve.