Toasted Spice Eggplant - 2 Guiding Stars
Active Time
Total Time
Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

You can either grill or broil the eggplant in this complex and delicious dish–don’t let the absence of grilling weather slow you down!  The rich, Indian spices are quickly toasted in a large frying pan to develop and deepen their flavors.


  • 1 large eggplant, sliced
  • 1 Tbsp. olive oil
  • 1 tsp. mustard seed
  • ½ tsp. ground cumin
  • ½ tsp. ground coriander
  • ½ tsp. curry powder
  • ⅛ tsp. ground ginger
  • ⅛ tsp. ground nutmeg
  • ⅛ tsp. ground cloves
  • ½ yellow onion, finely chopped
  • 2 cups cherry tomatoes, halved
  • 1 Tbsp. light molasses
  • 1 garlic clove, minced
  • 1 tsp. red wine vinegar
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 Tbsp. chopped fresh cilantro


  1. Prepare a grill or broiler to high. Lightly oil a grill rack or broiler pan. Grill or broil the eggplant, turning once, until the eggplant is tender and browned (5 minutes per side). Set aside and keep warm.
  2. In a small bowl, combine the first seven spices. In a large frying pan, heat the olive oil over medium heat until hot but not smoking. Add the spice mixture and cook, stirring constantly, until fragrant (30 seconds).
  3. Add the onion and sauté until soft and translucent (4-5 minutes).
  4. Add the tomatoes, molasses, garlic and vinegar. Cook, stirring occasionally, until thickened (4-5 minutes). Season with salt and pepper.
  5. Top the eggplant with the sauce and garnish with cilantro to serve.
Nutritional analysis per serving: Calories 115; Total Fat 4g (5% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 155mg (7% DV); Total Carbohydrate 19g (7% DV); Dietary Fiber 6g (21% DV); Total Sugars 12g; Includes 4g Added Sugars (8% DV); Protein 3g; Vitamin D 0% DV; Calcium 4% DV; Iron 6% DV; Potassium 15% DV; Manganese 30% DV; Molybdenum 30% DV; Copper 20% DV.
Recipe by Guiding Stars at
© 2021 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796