Joël Robuchon ingeniously softens spongy eggplant by steaming it instead of sautéing it in oil. "Usually, cooked eggplant absorbs so much oil and becomes full of fat," he says.
More Eggplant Recipes
1 1/2 pounds eggplant, peeled and cut into 1/2-inch dice
3 medium tomatoes, coarsely grated on a box grater
2 garlic cloves, minced
3/4 teaspoon ground cumin
1/2 teaspoon sweet Hungarian paprika
1/4 cup tomato sauce, such as marinara or canned tomato puree
1 tablespoon white wine vinegar
Salt and freshly ground pepper
1/4 teaspoon finely grated lemon zest
2 tablespoons chopped cilantro
1 tablespoon chopped parsley
How to Make It
Set the diced eggplant in a steamer basket. Set the basket over 1 inch of water and bring to a simmer. Cover and steam the eggplant until tender, 12 minutes; drain well.
In a large skillet, combine the tomatoes with the garlic, cumin and paprika and simmer over moderate heat until thickened, 5 minutes. Add the tomato sauce and the eggplant and simmer, gently stirring a few times, until the eggplant is flavored with the sauce, 3 minutes. Remove from the heat and stir in the vinegar. Season with salt and pepper; add the lemon zest, cilantro and parsley. Serve warm or at room temperature.
The compote can be refrigerated for up to 2 days.
One Serving 39 cal, 0 gm fat, 0 gm sat fat, 9 gm carb, 4 gm fiber, 2 gm protein.
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