| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Vegan | Main dish, Vegan, Vegetables | 1 | Servings |
INGREDIENTS
| > source <- | ||
| "A taste of Sri Lanka" | ||
| By Indra Jayasekera | ||
| 450 | g | Eggplant |
| 100 | g | Bell peppers, green |
| 150 | g | Shallots |
| 2 | Garlic cloves | |
| 3 | Ginger | |
| 250 | Oil | |
| 50 | Vinegar | |
| 1 | t | Salt |
| 1/2 | t | Turmeric |
| 1 | t | Mustard seed, ground |
| 1 | t | Sugar |
INSTRUCTIONS
===========================> Directions <======================== Slice the eggplant and green pepper lengthways clean the shallots, crush the garlic and shred the ginger. Heat the oil and fry eggplant slices until browned. Remove, drain and set on one side. In the same oil lightly fry the Bell peppers, green and shallots and when soft drain and set on one side. Pour off most of the oil and add garlic, ginger, vinegar, salt, turmeric and mustard to the pan and cook for 2 - 3 minutes. Add the eggplant slices, green pepper and shallots and cook for a further 5 minutes. Just prior to serving stir in the sugar. ISBN #962 224 010 0 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 275
Calories From Fat: 17
Total Fat: 2g
Cholesterol: 0mg
Sodium: 2357.2mg
Potassium: 1778.2mg
Carbohydrates: 62.9g
Fiber: 17.6g
Sugar: 17.4g
Protein: 10.1g