| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Indian | Indian | 2 | Servings |
INGREDIENTS
| 1/2 | lb | Eggplant |
| 2 | tb | Ghee |
| 1 | sm | Onion; chopped finely |
| 1 | Garlic cloves; sliced | |
| 1/2 | ts | Turmeric |
| 1 | Bay leaf | |
| 1 | 1" cinnamon stick | |
| 1/2 | ts | Salt |
| 3/4 | ts | Cayenne pepper |
| 1 | sl | 1/2" fresh ginger |
| 2 | md | Tomatoes |
| 1 | tb | Garam masala |
INSTRUCTIONS
Wash & slice aubergines. Heat ghee & saute the onion & garlic when hot for 2 to 3 minutes. Add turmeric, bay leaf & cinnamon stick & saute for a further 2 minutes, stirring frequently. Stir in sliced eggplant. Add salt, cayenne & ginger. Blend together well. Cook for 10 minutes. Add tomatoes, cover pot & cook for another 10 minutes. Sprinkle with garam masala & serve. Be careful not to overcook otherwise it will go very mushy. Recipe by: Madhur Jaffrey, "An Invitation to Indian Cooking" Posted to recipelu-digest by Sharon Raghavachary <[email protected]> on Feb 05, 1998
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