Calcutta Eggplant (version II)
1 pound eggplant, large
1/4 cup olive oil
3 cups onion, minced
2 tablespoons garlic, minced
3 teaspoons ginger, finely minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
1/2 teaspoon sugar
1 cup plain yogurt
Place eggplant into a lightly-greased baking dish. Bake at 350 degrees for 20 minutes, until tender. Remove from oven, cool. Cut into a medium dice, set aside.
Heat 2 tablespoons oil in a skillet, over a medium flame. Add onions, heat and stir for 8-10 minutes, until lightly browned. Add the garlic, ginger, coriander, cumin, turmeric, salt, and cayenne. Heat and stir for 5-6 minutes. Add the remaining oil-mix well. Add the eggplant, heat and stir for another 5 minutes remove from heat, stir in the sugar and yogurt-gently mix well. Serve hot.
4 Servings
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