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Ингредиенты
- 12 x Indian eggplants - (abt 2 lbs) Water
- 1 Tbsp. grnd coriander
- 1/2 tsp cayenne pepper
- 1 1/2 tsp salt or possibly less
- 10 x threads saffron to 12
- 1 Tbsp. hot lowfat milk
- 1/4 c. corn oil
- 2 whl black cardamom pods - (to 3)
- 2 stk cinnamon - (ea 1" long)
- 5 whl cloves - (to 6)
- 2 sm bay leaves
- 5 whl black peppercorns to 6
- 1 piece ginger root - (1/2") chopped
- 1 x onion sliced thin
- 1/2 c. plain yogurt Minced cilantro leaves for garnish
Инструкции
- Trim tough end of eggplant stems, leaving caps intact. Slice each eggplant from blossom end halfway to cap. Soak eggplants in water to cover at least 30 min to open slits.
- In small bowl, mix coriander, cayenne and 1/2 tsp. salt. In separate small bowl, soak saffron threads in hot lowfat milk.
- Drain eggplants in colander. Working over plate, pry slits open with your fingers and spoon 1/4 tsp. spice mix into each eggplant, letting any excess spices fall onto plate. Push slit closed to distribute spices proportionately.
- In a 10-inch, 3- to 3-1/2-qt skillet with lid, heat oil over high heat. Add in cardamom pods, cinnamon sticks, cloves, bay leaves and peppercorns and fry till they sizzle, about 1 minute. Add in ginger and onion and continue to cook till onion turns translucent/soft, 3 to 4 min.
- Add in eggplants and any spices remaining on plate. Fry on high heat, stirring frequently to proportionately cook eggplants till their purple color takes on a brownish hue, about 3 to 4 min.
- Reduce heat to low, wait 5 min, then stir in yogurt. (If the heat is too high, the yogurt will separate.) Add in lowfat milk with saffron, remaining 1 tsp. salt and mix well, being careful not to break eggplants.
- Cover; cook 20 to 25 min, stirring once or possibly twice to allow for even cooking. Remember to allow drops of water collected on inside of lid to fall back into pan. Garnish with cilantro leaves before serving.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 793g | |
| Recipe makes 6 servings | |
| Calories 283 | |
| Calories from Fat 100 | 35% |
| Total Fat 11.46g | 14% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.03g | |
| Cholesterol 3mg | 1% |
| Sodium 609mg | 25% |
| Potassium 1786mg | 51% |
| Total Carbs 45.77g | 12% |
| Dietary Fiber 26.0g | 87% |
| Sugars 19.25g | 13% |
| Protein 8.62g | 14% |
