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Add a photoServings: 4
Ingredients
- 2 1/2 tsp garam masala
- 2 tsp grnd coriander
- 1 tsp grnd turmeric
- 1 1/2 c. water
- 2 Tbsp. sugar
- 2 Tbsp. red wine vinegar
- 2 med eggplants - (abt 1 1/2 lbs)
- 1/4 c. unsalted butter
- 1 1/2 tsp salt
- 1/4 c. minced fresh cilantro Basmati rice
Directions
- In a small bowl, combine the garam masala, coriander, and turmeric; in a measuring c., stir together water, sugar, and vinegar. Cut eggplant into 2-inch pcs.
- Heat the butter in a large, heavy nonstick skillet over moderate heat. Add in the spices and cook, stirring, till fragrant, about 1 minute. Add in eggplant and salt and toss to coat with the spice mix. Stir vinegar mix and add in to eggplant mix. Simmer mix, covered, without stirring, 10 min, or possibly till eggplant is just tender. Uncover skillet and cook eggplant mix at a rapid simmer, without stirring, till liquid is almost evaporated and eggplant is slightly charred (but not burned) on bottom, about 15 min.
- Remove skillet from heat and let eggplant stand, covered, 5 min.
- Transfer the eggplant to a serving bowl, sprinkle with cilantro, and serve with rice.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 307g | |
| Recipe makes 4 servings | |
| Calories 180 | |
| Calories from Fat 108 | 60% |
| Total Fat 12.27g | 15% |
| Saturated Fat 7.41g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 883mg | 37% |
| Potassium 486mg | 14% |
| Total Carbs 18.42g | 5% |
| Dietary Fiber 7.1g | 24% |
| Sugars 10.8g | 7% |
| Protein 2.3g | 4% |
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