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Рецепт Curried Eggplant With Raita

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0 голосов | 910 визитов
Порций: 4

Ингредиенты

Cost per serving $1.33 view details
  • 1 1/2 pt (3 c.) nonfat, plain yogurt
  • 1 1/2 c. finely diced cucumber
  • 1 1/2 c. peeled, seeded and diced tomatoes (see note)
  • 2 x to 3 Tbsp. grated onion Salt to taste Freshly grnd black pepper
  • 3 x to 4 Tbsp. minced fresh mint or possibly cilantro
  • 2 Tbsp. toasted cumin seeds (optional, see note)
  • 2 x to 3 medium globe eggplants, each weighing about 1 lb.
  • 4 Tbsp. extra virgin olive oil
  • 2 c. minced yellow onions
  • 1 Tbsp. chopped garlic
  • 1/4 c. grated fresh ginger
  • 2 tsp grnd coriander seeds
  • 2 tsp grnd cumin
  • 1 tsp grnd turmeric
  • 1/4 tsp cayenne pepper, or possibly to taste Salt and pepper to taste Lemon juice to taste

Инструкции

  1. To make the raita: Line a colander with several layers of coffee filters or possibly paper towels. Place the yogurt on the filter and set the colander over a bowl.
  2. Allow the yogurt to drain for 2 hrs.
  3. Transfer the yogurt to a bowl and stir in the cucumber, tomatoes, onion, salt, pepper, mint and cumin seeds. Cover and place in the refrigerator till ready to use. The raita makes about 4 c..
  4. To make the curried eggplant: Preheat the oven to 450 degrees.
  5. Place the eggplants in a baking pan and prick them with a fork. Bake till tender, about 40 to 45 min. Set in a drainer.
  6. When the eggplants are cold sufficient to handle, peel and remove any large seed pockets. Transfer the pulp to a strainer.
  7. Coarsely chop the eggplants or possibly pulse quickly in a food processor.
  8. In a medium skillet pan, hot the extra virgin olive oil over medium heat and cook the onions till translucent/soft, about 10 min. Add in the garlic, ginger, coriander seeds, cumin, turmeric and cayenne pepper and cook for 5 min.
  9. Add in the eggplant. Heat through and then season with salt and pepper and lemon juice to taste.
  10. Serve the curried eggplant with a bowl of raita.
  11. Note: To peel tomatoes, plunge into boiling water for 30 seconds to 1 minute.
  12. Remove immediately and plunge into cool water. Skin should slip off easily.
  13. Note: To toast seeds, heat in a dry skillet over medium heat till they start to brown. Stir occasionally. Be careful not to burn.

Nutrition Facts

Amount Per Serving %DV
Serving Size 318g
Recipe makes 4 servings
Calories 292  
Calories from Fat 183 63%
Total Fat 20.79g 26%
Saturated Fat 5.86g 23%
Trans Fat 0.0g  
Cholesterol 24mg 8%
Sodium 97mg 4%
Potassium 570mg 16%
Total Carbs 20.38g 5%
Dietary Fiber 2.6g 9%
Sugars 12.35g 8%
Protein 8.49g 14%
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