Curried Eggplant Caviar

By Florence Fabricant

Published December 4, 1982

Total Time
15 minutes
Rating
4(9)
Comments
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Featured in: FOOD; CONSIDER CAVIAR'S TASTY AND VERSATILE IMPOSTER

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Ingredients

Yield:3 cups

  • 1 ½ pound eggplant

  • 2 tablespoons vegetable oil

  • 1 teaspoon mustard seeds

  • ¼ cup finely chopped onions

  • 1 teaspoon finely minced fresh ginger

  • 1 teaspoon finely chopped garlic

  • 1 teaspoon chopped fresh green chili pepper, without the seeds

  • 1 tablespoon curry powder

  • 2 medium tomatoes, peeled and finely chopped

  • 2 teaspoons fresh lemon juice

  • Salt to taste

  • ½ cup plain yogurt

Ingredient Substitution Guide
Nutritional analysis per serving

16 grams carbs; 4 milligrams cholesterol; 148 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 7 grams fiber; 665 milligrams sodium; 4 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cook the eggplant in the oven or over a flame as described above. Set aside to cool.

  2. Step 2

    Heat the oil in a skillet and add the mustard seeds, stirring until they make popping noises. Add the onion and sautee until soft, then add the garlic, ginger and chili. Sautee for three to four minutes. Stir in the curry powder and cook for a few minutes longer.

  3. Step 3

    Scrape the eggplant pulp from the skin and mash it. Add the curry mixture, the tomtoes and lemon juice. Season to taste with salt, stir in the yogurt and serve warm or at room temperature.

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Ratings

4 out of 5
9 user ratings
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Comments

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Baron Mojohito

From the article: Placed under a gas or electric broiler, the eggplant can be broiled by turning it very frequently until the skin is blackened and the vegetable is soft. This will take at least 30 minutes. If you have a gas stove you can hold the eggplant over the flame, with a long-handled fork, turning it until the entire exterior is blackened. This last method is fairly messy but an eggplant cooked over the flame acquires a hauntingly smoky flavor that enhances the ''caviar.''

bob mccall

“Step 1 Cook the eggplant in the oven or over a flame as described above. Set aside to cool.” There is no description.

Rao

I know seriously. I dont know why I pay for this service.

Andrea Wolfe

Says cook eggplant as described above, but i don't see a description....

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