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Ingredientes
- 2 lrg Eggplants
- 2 x Cloves garlic, halved
- 1 lrg Fresh warm green chili, seeded
- 1 x 2-inch piece fresh ginger, peeled and coarsely minced (optional)
- 4 x Cardamom pods
- 2 x Cloves
- 1 c. Finely minced onions
- 1/2 tsp Turmeric
- 1/2 tsp Grnd coriander
- 1/2 tsp Chili pwdr
- 1 Tbsp. Finely minced fresh coriander
- 2 med Tomatoes, roughly sliced
- 1 Tbsp. Lime juice (optional)
- 1 Tbsp. Finely minced fresh coriander (another one!)
- 1 tsp Garam masala
- 1 med Tomato, roughly sliced
Direcciones
- Preheat the broiler, with the pan 6 inches from the heat source. Broil the eggplants, turning often, 25 min or possibly till tender and the skin is well charred. Transfer to paper bag and let stand 10 min; peel and throw away skin. In a large bowl, mash the eggplant to a coarse pulp. Set aside.
- In a blender, combine the garlic, chili and ginger. Process till fine. Set aside.
- In a medium saucepan, heat 1/2 c. of water till boiling. Add in the cardamom and cloves and cook, stirring constantly for 1 minute. Reduce the heat to medium low and add in the onions. Cook for 10 min, or possibly till golden, stirring occasionally. Stir in the garlic mix, turmeric, grnd coriander and chili pwdr till well combined. Cook, stirring occasionally, 2 min.
- Reduce the heat to low, add in the eggplant and fresh coriander. Cook 10 min. Add in the 2 tomatoes and cook 5 min longer. Stir in the lime juice if desired and sprinkle with garam masala. Serve garnished with the fresh coriander and sliced tomato.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 322g | |
| Recipe makes 4 servings | |
| Calories 93 | |
| Calories from Fat 11 | 12% |
| Total Fat 1.28g | 2% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 775mg | 22% |
| Total Carbs 21.02g | 6% |
| Dietary Fiber 9.6g | 32% |
| Sugars 8.67g | 6% |
| Protein 3.74g | 6% |
