| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetarian | Curry, Main dish, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | md | Eggplant, cubed |
| Salt | ||
| 1 | lg | Spanish onion, chopped |
| 2 | tb | Ghee |
| 1 | tb | Grated ginger |
| 1 | tb | Cumin |
| 2 | ts | Coriander |
| 1 | ts | Cinnamon |
| 1/2 | ts | Turmeric |
| 1/8 | ts | Cayenne |
| 1/8 | ts | Ground cardamom |
| 1/2 | ts | Salt |
| 1/2 | c | Apple juice |
| 1 | c | Water |
| 10 | oz | Spinach, washed, stemmed |
| 2 | Red bell peppers, cubed | |
| 1 | tb | Lemon juice |
INSTRUCTIONS
Sprinkle eggplant with salt, place in a colander & set aside for 20 to 30 minutes. In a medium pot, heat ghee. Saute onion till translucent. Add all the spices in order & saute for 2 minutes, stirring constantly. Rinse eggplant. Add to the pot along with the apple juice & water. Cover & simmer over low heat for 10 to 15 minutes. In another pot, cook the spinach in a very small amount of water till it becomes limp but remains bright green. Drain & cool. Chop when cool enough to handle. Add bell pepper to the eggplant, cook for 5 minutes. Stir in spinach, lemon juice & extra salt if required. Simmer for 2 to 3 minutes. Serve over rice toped with toasted cashew nuts. "Sundays at Moosewood Restaurant Cookbook" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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