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Add a photoServings: 1
Ingredients
- 1 lrg Or possibly two small eggplant-minced into 1/2 cubes
- 1 lrg Onion
- 2 tsp Cumin seeds
- 2 tsp Cinnamon
- 1 tsp Chili pwdr, (optional)
- 1 Tbsp. Garam masala, (optional)
- 1/2 c. F-free yogurt
Directions
- 1. "Saute/fry" in a bit of water onions, cinnamon, cumin seeds, in a non-stick skillet, till everything is mixed, and onions are getting translucent/soft
- 2. Add in eggplant & mix thoroughly so which eggplant chunks are coated with spices.
- 3. Cover and cook for 20 min on med-low temperature, stirring occasionally. As the eggplant cooks, it releases lots of water, so do not worry about sticking.
- 4. When eggplant has cooked VERY thoroughly, add in 1/2 c. of nonfat plain yogurt, and stir gently.
- 5. Simmer on very low for 5 minutes.
- 6. Garnish with garam masala
- Easy, quick & tastes like food for kings. (I think)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 155g | |
| Calories 105 | |
| Calories from Fat 20 | 19% |
| Total Fat 2.34g | 3% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 42mg | 2% |
| Potassium 421mg | 12% |
| Total Carbs 22.29g | 6% |
| Dietary Fiber 7.2g | 24% |
| Sugars 6.54g | 4% |
| Protein 3.38g | 5% |
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