Eggplant Bombay

by jilldahan on June 25, 2013

Eggplant Bombay

 Ever stared an eggplant in the face and wondered what in the heck you could do with it that would  be tasty, healthy, and fast? Well, here is your answer! This gem of a creation requires no soaking, salting, draining, or heavy oiling. So whether you call it an eggplant, an aubergine, a brinjal, a melongene, or a guinea squash, this dish is full on flavor, ease, and nutritional punch!



[Serves 4]

2 large eggplants
4 tbsp extra virgin coconut oil, warmed
1 tbsp medium curry powder (for less salt, use Frontier brand curry powder)
juice of 1 lime

¾ cup (6 oz) (175g) plain Greek yogurt
1 tbsp fresh mint, chopped finely
2 tbsp fresh cilantro, chopped finely
3 roasted garlic cloves, crushed
sea salt to taste


Slice eggplants in half lengthwise. Score each half in a criss cross pattern across the flesh but not through the skin. Brush cut sides with oil and sprinkle with curry powder. Bake at 375ºF (190ºC) for about 25-30 minutes until lightly browned and the flesh is soft. Drizzle with lime juice, then top with sauce and garnish with cilantro.

For the Sauce: Mix together yogurt, mint, most of the cilantro, garlic, and sea salt to taste.


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