Bengali-Style Eggplant cooked in Yogurt, 90 cal

Name: Bengali-Style Eggplant cooked in Yogurt, 90 cal Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 14 ounces small Japanese-style aubergines (eggplant) thinly sliced into rounds. About 1/8 inch thick.; Good pinch ground tumeric; Kosher salt; 1/2 tsp red chile powder; 2 TBSP vegetaable oil; 9 ounces plain yogurt; 1 to 1/2 teaspoons sugar; 1 rounded teaspoon cumin seeds toasted in a frying pan and ground in a clean coffee grinder.; Handful of fresh cilantro leaves rough chopped for garnish

Minutes to Prepare: 20
Minutes to Cook: 20

Number of Servings: 4

Ingredients

14 ounces small Japanese-style aubergines (eggplant), thinly sliced into rounds. About 1/8 inch thick.Good pinch ground tumericKosher salt1/2 tsp red chile powder2 TBSP vegetaable oil9 ounces plain yogurt1 to 1/2 teaspoons sugar1 rounded teaspoon cumin seeds, toasted in a frying pan and ground in a clean coffee grinder.Handful of fresh cilantro leaves rough chopped for garnish

Directions

Toast the cumin seeds in the frying pan.
Dust the aubergine slices wit te turmeric, salt, and 1/4 tsp chile powder. Heat the oil in a large nonstick fry pan and fry the aubergine pieces until soft. You may gave to do this in batches. Set the fried aubergine aside.

In small saucepan, beat the yogurt with the sugar, salt, and the remaining chile powder and heat gently, stirring often to prevent the sauce from spltting or breaking, for about 5 minutes.

Stir in the ground cumin and the fried aubergine slices. eat gently and stir to combine. Adjust seasonings as necessary and garnish with the fresh chopped cilantro.

Makes 3 to 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user CARIKE3.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 89.5
Total Fat: 2.9 g
Cholesterol: 0.0 mg
Sodium: 48.9 mg
Total Carbs: 13.1 g
Dietary Fiber: 3.7 g
Protein: 4.1 g

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