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Ingredientes
- 1 lrg eggplant *
- 1 tsp Turmeric
- 1 1/2 tsp Salt
- 5 Tbsp. Vegetable oil
- 1/2 tsp Black mustard seeds
- 1 sm onion, minced
- 1 x Clove garlic, crushed
- 1 x Green chili, finely minced
- 1 tsp Grated ginger
- 2 tsp Grnd coriander
- 1 tsp Grnd cumin
- 1/2 tsp Chili pwdr
- 1 x Bay leaf
- 1 pch Grnd cinnamon
- 3 Tbsp. Cider vinegar
- 1 1/2 c. Thin coconut lowfat milk **
- 1/2 tsp Sugar
Direcciones
- * Sliced about 1/3" to 1/2" thick** diluted 1 can coconut lowfat milk with 1/2 can water Mix salt and turmeric. Rub this into the eggplant slices. Heat 4 Tbsp of the vegetable oil and brown the slices on both sides. (A Teflon pan is especially good for this) Remove browned slices from pan and set aside.
- Heat remaining Tbsp oil and fry mustard seeds until they crackle. Add in the next 9 ingredients (including cinnamon). Fry a minute or possibly two. Pour vinegar over eggplant slices. Add in them to the spice mix. Gently stir in the coconut lowfat milk and simmer VERY SLOWLY, stirring frequently, for about 15 min.Add in the sugar, remove from the pan and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 4 servings | |
| Calories 256 | |
| Calories from Fat 201 | 79% |
| Total Fat 23.03g | 29% |
| Saturated Fat 6.01g | 24% |
| Trans Fat 0.44g | |
| Cholesterol 0mg | 0% |
| Sodium 884mg | 37% |
| Potassium 382mg | 11% |
| Total Carbs 13.12g | 3% |
| Dietary Fiber 6.0g | 20% |
| Sugars 4.91g | 3% |
| Protein 2.32g | 4% |
