Eggplant with tomato and coriander (low-calorie, low-cholesterol)

 

     An ideal accompaniment to roast lamb or broiled chicken, or serve on its own with the simple addition of warmed pita bread and a green salad.

Makes 8 side-dish servings

• 2 medium-size eggplants (about 1¾ pounds), pricked several times
• 2 tablespoons vegetable oil
• 3 medium-size onions, finely chopped
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped pared fresh ginger
• 1 can/11½ ounces whole tomatoes, in thick purée
• 1teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon fennel seeds, crushed
• ¼ teaspoon pepper
• 3 tablespoons finely chopped fresh cilantro

1. Preheat broiler ; arrange eggplants on baking sheet lined with foil.
2. Broil eggplants 4 inches from heat, turning as they brown, for about 20 minutes or until eggplants are entirely browned and soft ; transfer to plate and let cool.
3. Split eggplants, scoop out flesh ; chop and discard skins.
4. In medium-size saucepan, heat oil over moderate heat ; add onion, garlic and ginger, sauté 3 minutes.
5. Add eggplant ; cook, stirring occasionally, 2 minutes.
6. Add tomato, salt, cumin, coriander, fennel and pepper ; simmer, covered, stirring occasionally, 15 minutes or until thick and almost all liquid is absorbed.
7. Stir in cilantro ; serve hot, at room temperature or chilled.

BON APPÉTIT