| 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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