Eggplant-Shallot Stew

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

 Eggplant-Shallot Stew
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 30 minutes

  • 1 tablespoon canola oil

  • 1 tablespoon coriander seeds

  • 1 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

Directions
  1. 6 servings, generous 1/2 cup each

  2. 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.

  3. 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 Facts

Servings
6
Per serving
Calories
67
Carbohydrates
10g
Fat
3g
Saturated Fat
0g
Monounsaturated Fat
2g
Protein
2g
Cholesterol
0mg
Dietary Fiber
3g
Potassium
297mg
Sodium
200mg
Added Sugars
0g
Exchanges
1 starch
2 vegetable
1/2 fat
Carbohydrate Servings
1

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