Eggplant In Coconut Milk Recipe

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Servings: 4

Ingredients

Cost per serving $1.12 view details

Directions

  1. * Sliced about 1/3" to 1/2" thick** diluted 1 can coconut lowfat milk with 1/2 can water Mix salt and turmeric. Rub this into the eggplant slices. Heat 4 Tbsp of the vegetable oil and brown the slices on both sides. (A Teflon pan is especially good for this) Remove browned slices from pan and set aside.
  2. Heat remaining Tbsp oil and fry mustard seeds until they crackle. Add in the next 9 ingredients (including cinnamon). Fry a minute or possibly two. Pour vinegar over eggplant slices. Add in them to the spice mix. Gently stir in the coconut lowfat milk and simmer VERY SLOWLY, stirring frequently, for about 15 min.Add in the sugar, remove from the pan and serve.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 168g
Recipe makes 4 servings
Calories 256  
Calories from Fat 201 79%
Total Fat 23.03g 29%
Saturated Fat 6.01g 24%
Trans Fat 0.44g  
Cholesterol 0mg 0%
Sodium 884mg 37%
Potassium 382mg 11%
Total Carbs 13.12g 3%
Dietary Fiber 6.0g 20%
Sugars 4.91g 3%
Protein 2.32g 4%
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