Guest guest Posted January 23, 2006 Report Share Posted January 23, 2006 * Exported from MasterCook * Eggplant-spinach curry Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 c Oil 1 t Black mustard seeds 12 Garlic cloves -- minced 2 lb Spinach -- rinsed, dried, - and finely chopped 1 md Eggplant - cut into 1/2 " cubes 1 Piece ginger root (1-inch) -peeled and grated 1/4 ts Jalapeno chiles, minced 1/4 ts Tumeric powder 1/4 ts Paprika 1/2 ts Ground coriander 1/2 ts Ground cumin 2 md Tomatoes -- finely chopped Salt Cilantro sprigs, for garnish Heat the oil with half of the mustard seeds in a large saucepan. Add remaining mustard seeds when the cooked seeds begin to pop. Add the garlic and saute until tender. Add the spinach, a small amount at a time, stirring occasionally to keep the spinach from scorching. When the spinach wilts, add the eggplant, ginger, jalapeno chiles, tumeric, paprika, coriander, and cumin. Saute to blend the flavors. Cover, and cook over medium-low heat for 15 minutes. Add the tomatoes and season to taste with salt. Cook, uncovered, 5 minutes longer. Garnish with cilantro. Source: Dhaba Cuisine of India restaurant - Santa Monica, California : Best Recipes from the Los Angeles Times : ISBN: 0-8109-1237-6 Typed for you by Karen Mintzias - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; 7g Fat (53.0% calories from fat); 4g Protein; 11g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 95mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2006 Report Share Posted January 24, 2006 Sounds yummy! But how did you prepare your eggplant? Did you peel, slice, dice, etc? , moon@s... wrote: > > > * Exported from MasterCook * > > Eggplant-spinach curry > > Recipe By : > Serving Size : 8 Preparation Time :0:00 > Categories : > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1/4 c Oil > 1 t Black mustard seeds > 12 Garlic cloves -- minced > 2 lb Spinach -- rinsed, dried, > - and finely chopped > 1 md Eggplant > - cut into 1/2 " cubes > 1 Piece ginger root (1-inch) > -peeled and grated > 1/4 ts Jalapeno chiles, minced > 1/4 ts Tumeric powder > 1/4 ts Paprika > 1/2 ts Ground coriander > 1/2 ts Ground cumin > 2 md Tomatoes -- finely chopped > Salt > Cilantro sprigs, for garnish > > Heat the oil with half of the mustard seeds in a large saucepan. Add > remaining mustard seeds when the cooked seeds begin to pop. Add the garlic > and saute until tender. > > Add the spinach, a small amount at a time, stirring occasionally to keep > the spinach from scorching. When the spinach wilts, add the eggplant, > ginger, jalapeno chiles, tumeric, paprika, coriander, and cumin. Saute to > blend the flavors. Cover, and cook over medium-low heat for 15 minutes. > Add the tomatoes and season to taste with salt. Cook, uncovered, 5 minutes > longer. Garnish with cilantro. > > Source: Dhaba Cuisine of India restaurant - Santa Monica, California > : Best Recipes from the Los Angeles Times > : ISBN: 0-8109-1237-6 > > Typed for you by Karen Mintzias > > > > - - - - - - - - - - - - - - - - - - - > > Per Serving (excluding unknown items): 114 Calories; 7g Fat (53.0% calories from fat); 4g Protein; 11g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 95mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 1/2 Fat. > > > Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 24, 2006 Report Share Posted January 24, 2006 cut into little cubes No need to peel it. On Tue, 24 Jan 2006 17:38:52 -0000, you wrote: >Sounds yummy! But how did you prepare your eggplant? Did you peel, slice, dice, etc? > , moon@s... wrote: >> Eggplant-spinach curry >> 1 md Eggplant >> - cut into 1/2 " cubes Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 I wouldn't have thought of putting eggplant with spinach - don't ask why (lack of imagination/information?). I love both, so many thanks for this! Love, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 The funny thing is I don't even like eggplant but I love this dish. the eggplant disintegrates into the dish and adds taste and texture. mmmmm I still have some leftover Cyndi On Wed, 25 Jan 2006 17:03:43 -0000, you wrote: >I wouldn't have thought of putting eggplant with spinach - don't ask why (lack of >imagination/information?). I love both, so many thanks for this! > >Love, Pat > > > > > > > Quote Link to comment Share on other sites More sharing options...
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