Guest guest Posted December 28, 1999 Report Share Posted December 28, 1999 * Exported from MasterCook * Calcutta Eggplant Recipe By :World Food Cafe Global Vegetarian Cooking, Chris & Carolyn Caldicott Serving Size : 4 Preparation Time :0:00 Categories : World Food Cafe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- chopped 12 cloves garlic 6 green Thai or Serrano chiles 6 tablespoons sunflower oil 3 teaspoons ground paprika 1/2 teaspoon cayenne pepper 1 teaspoon ground turmeric 1 pound Japanese eggplants -- cut into quarters lengthwise 3 teaspoons tamarind paste water as needed 2 teaspoons jaggery or packed brown sugar handful cilantro leaves -- chopped Puree the onion, garlic, and chiles in a food processor. Heat the oil in a large heavy saucepan over medium heat and fry the onion mixture with the paprika, cayenne, and turmeric for 3 minutes. Add the eggplant and cook for 5 minutes. Dissolve the tamarind paste in a little water and stir in, then add the jaggery or brown sugar. Cook until the eggplant becomes soft. Serve garnished with lots of fresh cilantro and accompanied with chapatis. Cuisine: " Indian " - - - - - - - - - - - - - - - - - - - Per serving: 223 Calories (kcal); 21g Total Fat; (80% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 4888 0 0 0 0 0 1477 1582 2374 0 Quote Link to comment Share on other sites More sharing options...
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