| 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
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