Lunch: Spiced Eggplant Indian Style
Recipe by sal This simple recipe combines the traditional Indian flavors of eggplant, tomatoes, onions and coriander. This is excellent served with rice and dahl.
Ingredients
2 1/2 pounds eggplant
2/3 cup clarified butter
1 cup chopped onions
4 large ripe tomatoes, chopped
4 teaspoons crushed coriander seed
Instructions
Preheat oven to 325 degrees F (165 degrees C).
Half eggplant(s) and bake for 20 minutes, or until tender. Using a potato masher or pastry blender, crush eggplant.
Heat clarified butter in a medium skillet over medium heat; saute onions until translucent. Stir in tomatoes and eggplant; cook, stirring, until liquid evaporated. Remove from heat and sprinkle with coriander.
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Nutrition Facts
Serving Size: 4
Amount Per Serving | ||
---|---|---|
Calories 0 | ||
Fat 0 | ||
Carbohydrate 0 | ||
Protein 0 |