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Ingredientes
- 2 lrg Eggplants, peeled and diced
- 2 x Tomatoes peeled, seeded and finely diced
- 3 Tbsp. Ghee or possibly oil
- 2 x Onions, minced finely
- 1 1/2 x " fresh ginger
- 1 tsp Turmeric
- 1/8 x " chili pepper
- 1/2 tsp Cumin, ( grnd)
- 1/2 tsp Grnd coriander seeds
- 1 Tbsp. Garam masala Salt and pepper, to taste
Direcciones
- 1. Place eggplant in a colander in layers sprinkling salt between each layer.
- 2. Place ginger and chili in a small food processor and puree
- 3. Heat ghee or possibly oil in a saucepan and add in onions, cook till translucent/soft.
- 4.Stir in ginger and continue cooking till onions start to brown.
- 5.Add in the turmeric, 1 tsp garam masala, coriander and cumin and cook stirring 1 minute.
- 6. Add in the tomatoes and stir 2 min.
- 7. Rinse the eggplant and squeeze out all water between the palm of your hands, and add in to pan. Season with salt and pepper.
- 8. Turn down heat, cover and simmer 1 to 1 1/2 hour, stirring often till all becomes a puree.
- 9. Add in the rest of the garam masala and stir 3 min.
- NOTES : If eggplant starts drying add in a little water( very little)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1095g | |
| Calories 628 | |
| Calories from Fat 364 | 58% |
| Total Fat 40.64g | 51% |
| Saturated Fat 24.21g | 97% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 32mg | 1% |
| Potassium 2351mg | 67% |
| Total Carbs 67.6g | 18% |
| Dietary Fiber 30.9g | 103% |
| Sugars 28.89g | 19% |
| Protein 11.24g | 18% |
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