| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | Large eggplant | |
| 4 | tb | Vegetable oil |
| 3 | Large onions, chopped | |
| 2 | Cloves garlic, crushed | |
| 1 | tb | Freshly grated ginger |
| 1 | ts | Ground coriander |
| 1/4 | ts | Cayenne pepper |
| 1/2 | ts | Turmeric |
| 1 | ts | Cumin |
| 1 | ts | Salt |
| 1 | c | Ogurt |
| 1/2 | ts | Sugar |
| Ken \ CA |
INSTRUCTIONS
This is a fairly simple Eggplant dish made with yogurt. If you aren't crazy about eggplant, you can adapt this to use zucchini or other squash; just watch the cooking times! Roast the eggplant in a 350F oven for 1 hour or until tender. When cool, peel and cut into cubes. Brown the onion in 2 Tbsp of the oil. Add ginger, garlic, coriander, cayenne, turmeric, cumin and salt. Fry for several minutes. Add the remaining 2 tbsp oil and the eggplant cubes. Cook about 5 minutes. Just before serving, stir in the yogurt and sugar. Serve with (but not necessarily ON) basmati rice. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Life begins with Jesus”