Extreme Fat Smash Eggplant Curry
I love eggplant and was excited to see this recipe when I was going through the Celebrity Fit Club recipe list. I was intrigued that you cooked the eggplant in the oven, then peeled and diced it up. This was similar to how the squash was done in the Weight Watcher’s Curry-Apple Butternut Squash Salad. I love this technique because peeling squash and eggplant is such a pain. Cooking it first makes it incredibly easy.
My family also likes curry, so maybe I could make this for them and add some cooked chicken breasts to it. Or maybe some shrimp. Mmmmm.
Eggplant Curry
Ingredients:
1/2 fresh whole eggplant, unpeeled - 1 Tbsp. extra virgin olive oil
- 1/2 tsp. cumin seed (if you don’t have any, substitute 1/4 tsp. cumin powder)
- 1/2 cup fresh white onions, sliced (yellow or red onions should work well, too)
- 1 garlic clove
- 1 Tbsp. ginger root (substitute 1 tsp. of ginger powder if you don’t have the fresh stuff)
- 1-1/2 tsp. curry powder
- 1 fresh red ripe tomato (small 2 2/5″)
- 1/4 cup low fat plain yogurt (I used non-fat since that’s what I normally eat
- 1 Tbsp. diced jalapeno peppers
- 1/2 tsp. salt
- 1 Tbsp. cilantro
Directions:
- Dice tomato. Mash garlic and ginger together to form a paste.
- Preheat oven to 450ºF . Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
- Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
- Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes.
- Garnish with diced cilantro to serve.
