Eggplant Dip Or Spread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Indian | Digest, Fatfree, Feb95 | 1 | Servings |
INGREDIENTS
| 2 | t | Coridander seeds |
| 4 | Whole cayenne peppers | |
| 2 | t | Tamarind paste |
| 3 | T | Grated fresh coconut |
| optional | ||
| 1 | T | Black mustard seeds |
| 2 | t | Cumin seeds |
| Salt to taste | ||
| 1 | Eggplant. |
INSTRUCTIONS
Skin the eggplant and chop it up into small cubes. Microwave or roast the eggplant so it is well cooked. Heat up 2 tsp of vege oil in a skillet, and when it starts get hot add the mustard (watch out because it will pop a little), cayenne pepper and the dal in that order and keep turning the dal until it turns golden. Add the cumin seeds. Take this masala and grind it in the blender. Add the ground masala, tamarind and salt to the eggplant and puree it. I would like to have feedback. Posted by "Paul P. Narayanan" <pnarayanan@fdic.gov> to the Fatfree Digest [Volume 15 Issue 10] Feb. 10, 1995. 3 tbsp Udid dal (lentils you can get from an Indian grocery store) Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 79
Calories From Fat: 40
Total Fat: 4.8g
Cholesterol: 0mg
Sodium: 337.3mg
Potassium: 125.2mg
Carbohydrates: 9g
Fiber: 1.8g
Sugar: 5.2g
Protein: 1.2g