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Vegetables, Eggs, Grains Indian Ceideburg 2, Indian, Vegetables 1 Servings

INGREDIENTS

2 Eggplants
1 T Coriander seeds
2 t Cumin seeds
1 t Turmeric
Salt to taste
1 t Cayenne pepper
1/2 c Peanut oil
1 Onion, chopped
2 t Minced garlic
1 Or 2 Serrano chiles, minced
2 Tomatoes, chopped
1 t Garam masala, see note
1 t Lemon juice
1 c Coarsely chopped cilantro
leaves

INSTRUCTIONS

Place the eggplants directly over the gas burner, or grill over a wood
fire.  Cook on all sides until the skin is black and charred and the
flesh feels soft when pierced with a fork.  Grind the coriander and
cumin seeds, and mix with the turmeric, salt  and red pepper on a small
plate.  Set near the stove.  Peel the eggplants, being sure to remove
all the black, charred skin,  and wipe them clean with wet hands.
Squeeze out all the water.  Chop the eggplants coarsely and set aside.
Heat the oil in a heavy, shallow pan.  Add onion and cook, stirring
frequently, until it turns almost reddish brown, 10 or 12 minutes.
Stir in the garlic and cook until the mixture turns reddish brown,
stirring and scraping the bottom of the pan.  Stir in the spices and
green chiles and cook, stirring for about l0 seconds.  Add the
tomatoes and let the mixture simmer until the tomatoes form a sauce
and oil separates from the sauce.  Stir in the eggplant and cook for 10
to 15 minutes, until the oil  again separates from the sauce.  Taste
for salt, stir in the garam  masala, lemon juice and cilantro.  Serve
hot or cold with Indian bread as a side dish.  NOTE:  Garam masala, a
spice blend, may be purchased at Indian  markets.  From the San
Francisco Chronicle, 12/7/88.  Posted by Stephen Ceideberg; November 2
1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1156
Calories From Fat: 982
Total Fat: 111.4g
Cholesterol: 0mg
Sodium: 981.4mg
Potassium: 1564.4mg
Carbohydrates: 43.4g
Fiber: 12g
Sugar: 17.7g
Protein: 8.2g


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