Nutritional Wisdom with Carly Pollack

Eggplant Curry

Whole Foods Market

2 medium eggplant
1/2 medium yellow onion, sliced
1 medium serrano pepper, sliced
1/4 tsp red chili powder
1/4 tsp garam masala
1/4 tsp turmeric
1/2 medium lemon, juiced
1/4 cup green peas, cooked
cilantro, chopped
3/4 cup quinoa, cooked

Roast eggplant either over gas burner turning frequently or under a broiler until skin is flaky and falls off easily. Cool slightly, and remove all the blackened skin, rinsing under cold water if needed. Chop the softened eggplant into small pieces and set aside. Sauté the onion and peppers in 2 tablespoons of water until tender. Add chili powder, garam masala, and turmeric and stir well over medium heat. Mix in the eggplant, lemon juice, peas, ½ the cilantro and continue to cook for 3 minutes on medium. Salt to taste and garnish with the rest of the cilantro. Serve over quinoa.

2 Servings