Curried Eggplant and Spinach

Ingredients:

  • 1 medium eggplant (about 1 pound [16 oz])
  • 1 14.5-oz can petite diced tomatoes
  • 2 tsp curry powder*
  • 1 5-oz container fresh, washed baby spinach
  • Salt to taste

Instructions:

  • Put a few inches of water in a large pot, then add a steamer basket to the bottom of the pot.  Once the hardware is ready, bring the water to a boil.
  • While the water is heating, cut both of the stem ends off of the eggplant, then cut the vegetable into bite-size pieces.  (I cut mine in half length-wise, then cut each half into six sections length-wise, then cut each section into a medium-sized dice.)
  • When the water reaches a boil, add the cut eggplant to the basket steamer, cover with a tight-fitting lid, and steam the veggie pieces until they yield easily to a fork poke.  (I steamed my eggplant for 5 minutes.)
  • While the eggplant is cooking, bring a large skillet to medium-high heat.
  • When the eggplant is done, carefully remove it from the steamer basket to the pre-heated skillet.  Add the tomatoes (and their juices) and the curry powder.  Stir well, and cook until the mixtures starts to bubble (about 1 minute).
  • Add the spinach, stir, and cook/stir until the spinach begins to wilt (1-2 minutes).  Once the spinach is limp, remove the mixture from the skillet.
  • Season individual portions with salt as desired, and serve hot.

Makes 6 servings.

Nutritional information per serving: 47 calories, 0 g fat, 10 g carbohydrate, 2.5 g fiber, 4 g sugar, 2 g protein.

The ratings:
Mental Cost (ingredient availability): Very low.
Financial Cost (ingredient cost): Also very low.
Emotional Cost (cooking skill level): In the medium range.
Time Cost (recipe preparation): Back to very low.
Life Cost (clean up time/effort): Solidly medium.
Worth It? (rate from 1-5): 3.0

Miscellaneous suggestions, insights, and/or thoughts:

  • The higher quality of curry powder you are able to find for this recipe, the better.
  • You can alter the quantity of curry powder used to your liking.  Using the 2 tsp as stated in this recipe produces a mildly-moderate intensity of curry flavoring.
  • This recipe yielded a very “average” veggie dish.  On its own, this dish is nothing spectacular.  However, I do think it could serve as a solid base to more ‘interesting’ meals.  For example, I imagine that adding chickpeas, seitan, and olive oil would yield a well-balanced, tasty, healthy main dish.  Or adding sweet potatoes, faux chick’n, and sour cream could create another appealing variant.  Or serving the dish over yellow rice, or accompanying dal, or alongside some naan…  Lots of options.

Stef

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About Stef

A "serious" gal who is trying to remember to lighten up and smile.
This entry was posted in casserole, eggplant, indian, postaweek, spinach, tomatoes, vegetables, vegetarian and tagged , , , , , , , . Bookmark the permalink.

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