Cumin Scented Eggplant With Pomegranate And Cilantro Recipes

SPICY ROASTED EGGPLANT WITH TOMATOES AND CILANTRO

Spicy Roasted Eggplant with Tomatoes and Cilantro image

Categories Ginger Onion Tomato Side Roast Sauté Eggplant Cilantro Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 10

Ingredients

2 medium eggplants (about 2 pounds 6 ounces total), halved lengthwise
1/3 cup vegetable oil
2 large onions, coarsely chopped
3 tablespoons finely chopped peeled ginger
1 pound tomatoes, coarsely chopped
2 teaspoons ground cumin
1 1/2 teaspoons sweet paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/3 cup chopped fresh cilantro

Steps:

Preheat oven to 350°F. Oil rimmed baking sheet; place eggplant halves, cut side down, on sheet. Roast eggplant until flesh is soft, about 1 hour. Cool slightly. Using spoon, scoop pulp from eggplant halves into medium bowl; mash. Discard skins.
Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden brown, about 6 minutes. Add ginger and stir 1 minute. Add tomatoes and next 4 ingredients; sauté 5 minutes to blend flavors. Add eggplant and stir until slightly thickened, about 5 minutes. Remove from heat. Stir in cilantro. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)

DANIEL BOULUD'S EGGPLANT WITH CUMIN

Daniel Boulud's Eggplant With Cumin image

Provided by Julia Reed

Categories side dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

2 medium to large eggplants (about 2 1/2 pounds total)
2 tablespoons olive oil
1/3 cup chopped white onions
1 tablespoon minced garlic
2 teaspoons ground cumin
1 cup finely chopped white mushrooms
Salt and freshly ground black pepper to taste

Steps:

Preheat the oven to 425 degrees. Pierce the eggplants in several places so they won't explode, place in a greased baking pan and bake until soft, almost to the point of collapse, 35 to 45 minutes. Cut in half, cool for 15 minutes or so and drain the juices. Remove the skin, finely chop the flesh and set aside.
Heat the olive oil in a large skillet over medium heat. Add the onions, garlic and cumin, cover and cook for 3 minutes. Add the mushrooms, cover and cook for 5 minutes. Add the eggplant and salt and pepper to taste. Cook gently for 20 minutes, or until moisture evaporates. Check for seasoning.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 5 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 596 milligrams, Sugar 9 grams

POMEGRANATE-GLAZED EGGPLANT

Pomegranate-Glazed Eggplant image

Provided by Joe Yonan

Categories Tomato Bake Broil Vegetarian Dinner Lunch Eggplant Healthy Brown Rice

Number Of Ingredients 10

Ingredients

1 tablespoon pine nuts
1 small (5- to 8-ounce) eggplant, halved lengthwise through the stem
2 teaspoons extra-virgin olive oil
2 teaspoons Za'atar
Sea salt
2 teaspoons pomegranate molasses
1/2 cup warm cooked brown basmati rice or another grain
6 large cherry tomatoes, quartered
4 large mint leaves, chopped
2 tablespoons crumbled feta

Steps:

Preheat the oven to 400°F.
Put a small, dry skillet over medium-low heat. Add the pine nuts and cook, shaking the pan and tossing the nuts frequently, until they are lightly browned and fragrant. Watch them carefully, and keep them moving, so they don't burn. Immediately transfer them to a plate to cool; if you leave them in the pan, even off the heat, they could burn.
Brush the cut side of the eggplant halves with oil and sprinkle them with za'atar and a little salt. Set the halves on a large piece of aluminum foil and fold it up to tightly enclose them. Put the foil packet on a small baking sheet and bake until the eggplant is fork tender, 30 to 40 minutes.
When the eggplant is tender, remove it from the oven, turn the oven to broil, and arrange a rack so the eggplant will be just a few inches from the flame. Open the foil packet, brush the eggplant with the pomegranate molasses, and broil just until the molasses is bubbly, about a minute.
Drizzle the juices from the foil packet over the rice. Top with the eggplant halves and scatter on the cherry tomatoes, mint, feta, and pine nuts.

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