IDEAL PROTEIN PHASE 1, 2 & 3 | SERVING: SINGLE (1 PERSON) | COOK TIME: 20 MIN (TOTAL TIME: 1 HOUR 2 MIN)
Roasted Eggplant with Indian Spices recipe is one you’re going to want to make again and again.
1 eggplant (about 1 lb.)
1⁄2 serrano chile minced
1⁄4 cup diced tomato
1⁄4 tsp of ground cumin
1⁄4 tsp ground corriander
1⁄4 tsp garam masala powder
1⁄2 clove of minced garlic
1 tsp olive oil
sea salt, to taste
Roast the eggplant whole in the oven at 400 on a sheet pan (to catch the juices), or directly on the burner of a gas range until the skin is charred and the eggplant flesh is tender. You can also grill this on an outside grill.
Put the eggplant in a bowl and cover with a plate or lid and let it continue to cook itself for about 10 minutes or longer. When the eggplant has cooled peel off the skin, cut in half and discard the seeds. Dice into roughly ½ inch pieces. Set aside.
In a medium pan heat the serrano chile with the olive oil on medium-low for one minute, add the spices, a little salt, garlic and stir for a minute. Add the eggplant and tomatoes a cook for a couple of minutes until heated through. Correct the seasoning with sea salt and serve.
If you like it hotter, add more serrano chile!