Daniel Boulud's Eggplant With Cumin
- Total Time
- 1 hour 30 minutes
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Ingredients
- 2medium to large eggplants (about 2½ pounds total)
- 2tablespoons olive oil
- ⅓cup chopped white onions
- 1tablespoon minced garlic
- 2teaspoons ground cumin
- 1cup finely chopped white mushrooms
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (6 servings)
110 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 3 grams protein; 596 milligrams sodium
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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