| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Toronto | 1 | servings | |
INGREDIENTS
| 1 | lg | Or two small eggplant-chopped into 1/2 cubes |
| 1 | lg | Onion |
| 2 | ts | Cumin seeds |
| 2 | ts | Cinnamon |
| 1 | ts | Chili powder; (optional) |
| 1 | tb | Garam masala; (optional) |
| 1/2 | c | F-free yogurt |
INSTRUCTIONS
1. "Saute" in a bit of water onions, cinnamon, cumin seeds, in a non-stick skillet, until everything is mixed, and onions are getting translucent 2. Add eggplant & mix thoroughly so that eggplant chunks are coated with spices. 3. Cover and cook for 20 minutes on med-low temperature, stirring occasionally. As the eggplant cooks, it releases lots of water, so don't worry about sticking. 4. When eggplant has cooked VERY thoroughly, add 1/2 cup of nonfat plain yogurt, and stir gently. 5. Simmer on very low for 5 min. 6. Garnish with garam masala Easy, quick & tastes like food for kings. (I think) Posted to fatfree digest by Jesse Clarke <clarkej@chass.utoronto.ca> on Jul 14, 1999, converted by MM_Buster v2.0l.
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