Eggplant Compote

Joel Robuchon ingeniously softens spongy eggplant by steaming it instead of sauteing it in oil. "Usually, cooked eggplant absorbs so much oil and becomes full of fat," he says.

 

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  • Servings: Makes 3 1/2 cups
KEY: Well-Being, Cocktail Party, Dinner Party, Game Day, Appetizers/starters, Sauces & Condiments, Fast, Healthy, Make Ahead, Staff Favorites

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Ingredients

  • 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 this recipe

  1. 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.
  2. 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.

Make Ahead

The compote can be refrigerated for up to 2 days.

Notes

One Serving 39 cal, 0 gm fat, 0 gm sat fat, 9 gm carb, 4 gm fiber, 2 gm protein.

Contributed By Photo © Tina Rupp Published March 2011

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