Daniel Boulud's Eggplant With Cumin
Published July 27, 2002
- Total Time
- 1 hour 30 minutes
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Ingredients
2 medium to large eggplants (about 2 ½ pounds total)
2 tablespoons olive oil
⅓ 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
Nutritional analysis per serving (4 to 6 servings)
16 grams carbs; 110 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 7 grams fiber; 596 milligrams sodium; 3 grams protein; 9 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
- Step 1
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.
- Step 2
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.
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