By Mayo Clinic Staff

Dietitian's tip:

Here, toasted mustard seed and other spices often used in India infuse olive oil with pungent flavor. The oil is then used to make a fresh cherry tomato sauce for smoky slices of grilled eggplant.

Number of servings

Serves 4


  1. 1 large eggplant (aubergine), about 1 1/2 pounds
  2. 1 teaspoon mustard seed
  3. 1/2 teaspoon ground cumin
  4. 1/2 teaspoon ground coriander
  5. 1/2 teaspoon curry powder
  6. Pinch of ground ginger
  7. Pinch of ground nutmeg
  8. Pinch of ground cloves
  9. 1 tablespoon olive oil
  10. 1/2 yellow onion, finely chopped
  11. 2 cups cherry tomatoes, halved, or 1 cup tomato sauce
  12. 1 tablespoon light molasses
  13. 1 garlic clove, minced
  14. 1 teaspoon red wine vinegar
  15. 1/4 teaspoon salt
  16. 1/4 teaspoon freshly ground black pepper
  17. 1 tablespoon chopped fresh cilantro (fresh coriander)


Prepare a hot fire in a charcoal grill or preheat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Trim the eggplant and cut lengthwise into slices about 1/4-inch thick. Arrange the slices on the rack or broiler pan and grill or broil, turning once, until the eggplant is tender and browned, about 5 minutes on each side. Set aside and keep warm.

In a small bowl, combine the first 7 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, for about 30 seconds. Quickly add the onion and saute until soft and translucent, about 4 minutes. Add the tomatoes, molasses, garlic and vinegar. Cook the sauce, stirring occasionally, until thickened, about 4 minutes. Season with the salt and pepper.

Transfer the eggplant to a warmed serving dish or individual plates, pour the sauce over, and garnish with the cilantro.

Nutritional analysis per serving

  • Total fat 4 g
  • Calories 117
  • Protein 3 g
  • Cholesterol 0 mg
  • Total carbohydrate 19 g
  • Dietary fiber 6 g
  • Monounsaturated fat 3 g
  • Saturated fat <1 g
  • Sodium 163 mg

This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.

April 15, 2011