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Ingredientes
- 2 lb Eggplant
- 2 Tbsp. Salad oil
- 1/2 tsp Cumin seeds
- 1 Tbsp. Fresh ginger, chopped
- 1 med red onion
- 1 tsp Turmeric
- 1/2 x Green pepper
- 2 tsp Grnd coriander
- 1 tsp Grnd cumin
- 1 tsp Paprika
- 1 tsp Salt
- 1/4 tsp Black pepper
- 1 x Tomato (large)
- 1/4 c. Water
- 1/4 c. Fresh cilantro, minced
Direcciones
- Place whole eggplant in a shallow pan and bake in a 400 F. oven till very soft, about 50 min. Alternatively, prick with a fork, set on paper toweling, and microwave, uncovered, at 100% for 18-20 min. Cold slightly. Cut eggplant open and scoop out the pulp in large chunks, discarding larger seed pockets, stem and skin. Coarsely chop. (Some people prefer to leave the skin on and chop the eggplant into 1" cubes.) Set in a colander to drain. Coarsely slice red onion. Mince ginger. Heat oil in a wide frying pan over medium heat. Add in cumin seeds, ginger, and onion and cook, stirring occasionally, till onion is soft. Coarsely chop tomato and seeded green pepper. Add in to onion mix along with turmeric, coriander, grnd cumin, paprika, salt, and pepper. Cook, stirring occasionally, for 5 min. Add in water and bring to a simmer. Reduce heat to low and simmer for 10 min. Stir in minced eggplant and cook for 5 min just to heat through and blend flavors. Just before serving, stir in coarsely minced cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 6 servings | |
| Calories 90 | |
| Calories from Fat 45 | 50% |
| Total Fat 5.14g | 6% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 395mg | 16% |
| Potassium 428mg | 12% |
| Total Carbs 11.24g | 3% |
| Dietary Fiber 5.4g | 18% |
| Sugars 4.92g | 3% |
| Protein 2.0g | 3% |
