| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 155 | 10g | 2g | 16g |
| sugars | fibre | protein | salt |
| 8g | 6g | 4g | 0.83g |
There is something truly magical about the combination of flavors in Spiced Eggplant with Grains of Selim. This dish reminds me of the diverse culinary experiences I’ve embraced over the years, merging traditional flavors with new, exciting ingredients. As someone who loves experimenting in the kitchen, the grains of Selim (or black cardamom) in this recipe offer a smoky and slightly peppery note that elevates the familiar taste of roasted eggplant.
The Magic of Grains of Selim
Grains of Selim, also known as African pepper or Negro pepper, are an exotic spice that may not be on everyone’s radar, but they should be. They add a distinct earthiness and complex aroma to dishes, something I appreciate deeply in my cooking. If you don’t have this unique spice on hand, ground black cardamom serves as a wonderful substitute, bringing a warm and fragrant depth to the dish.
Health Benefits
Besides its delightful taste, Spiced Eggplant with Grains of Selim is a nutritious choice. Eggplants are rich in antioxidants, vitamins, and minerals while being low in calories. They are excellent for heart health and can aid in reducing blood sugar levels. The use of olive oil provides healthy fats, and the addition of Greek yogurt on the side offers a delicious way to include probiotics and protein in your meal.
The medley of spices used—cumin, coriander, cinnamon, and cayenne pepper—not only brings vibrant flavors but also offers numerous health benefits. For instance, cumin is renowned for its digestive properties, while coriander can help in lowering bad cholesterol levels. Cayenne pepper adds a spicy kick and is known for boosting metabolism.
Versatility in Pairing
This dish pairs beautifully with a variety of other foods. If you’re planning a Mediterranean-inspired meal, serve it alongside a fresh tabbouleh or a creamy hummus. For a more hearty dinner, it also complements grilled meats or fish wonderfully. Its versatility makes it a perfect addition to any culinary repertoire—whether you’re having a casual family dinner or hosting an elegant gathering.
If you enjoyed this recipe, you might also like to explore some similar dishes such as Ratatouille or Vegetarian Chili. Both offer a fantastic blend of vegetables and spices, showcasing the beauty of simple ingredients transformed by thoughtful preparation.
The journey of cooking and savoring Spiced Eggplant with Grains of Selim is a celebration of flavor and heritage, bringing together the best of old and new culinary worlds. I hope you enjoy making it as much as I do.
What You’ll Need
- 2 large eggplants
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons ground grains of Selim (or substitute with ground black cardamom)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 can (14.5 oz) diced tomatoes, drained
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1 tablespoon lemon juice
- 1/2 cup plain Greek yogurt (for serving)
Method
Step One
Preheat your oven to 400°F (200°C). Cut the eggplants into 1-inch cubes, ensuring they are uniform in size for even cooking.
Step Two
Place the eggplant cubes on a baking sheet and drizzle with 2 tablespoons of olive oil. Toss to coat the eggplant evenly. Spread the eggplant in a single layer and roast in the preheated oven for 25-30 minutes, or until the eggplant is tender and golden brown, stirring halfway through.
Step Three
While the eggplant is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until the onion is translucent.
Step Four
Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant.
Step Five
Stir in the ground grains of Selim (or ground black cardamom), ground cumin, ground coriander, ground cinnamon, cayenne pepper, salt, and freshly ground black pepper. Cook the spices with the onion and garlic for about 2 minutes to release their flavors.
Step Six
Add the drained diced tomatoes to the skillet. Stir to combine and let the mixture simmer for 5-7 minutes, allowing the flavors to meld together.
Step Seven
Once the eggplant is done roasting, add it to the skillet with the tomato and spice mixture. Stir to coat the eggplant with the sauce. Let it cook together for an additional 5 minutes.
Step Eight
Remove the skillet from heat and stir in the chopped parsley and lemon juice. Adjust the seasoning with more salt and pepper if needed.
Step Nine
Serve the spiced eggplant warm, garnished with extra fresh parsley and a dollop of plain Greek yogurt on the side. Enjoy!
