| 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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