Eggplant Raita
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 thinly sliced eggplant2 thinly sliced shallots4 garlic cloves, sliced.5 tsp cumin seeds.5 tsp red chili powder.25 tsp red pepper flakes1-2 tbsp oil1 6-8 oz pkg 0% Plain Greek Yogurt3/4 cup vegetable broth(you may add salt to taste)
Heat the oil in a saucepan and add the shallots. When the shallots start to brown, add the cumin seeds, red chili powder, red pepper flakes, garlic (and salt) and cook on low heat for 3-4 minutes.
Increase the heat to high and add the eggplants. Stir fry on high heat for 3-4 minutes more till eggplants are softened and the spices are evenly distributed. Add the vegetable broth as needed to keep the eggplant from burning (it will absorb all the oil)
Remove from the heat and let it cool down a bit. Now stir in the yogurt and adjust seasonings.
Serving Size: Makes 2 full size dinner servings
Increase the heat to high and add the eggplants. Stir fry on high heat for 3-4 minutes more till eggplants are softened and the spices are evenly distributed. Add the vegetable broth as needed to keep the eggplant from burning (it will absorb all the oil)
Remove from the heat and let it cool down a bit. Now stir in the yogurt and adjust seasonings.
Serving Size: Makes 2 full size dinner servings
Nutritional Info Amount Per Serving
- Calories: 133.7
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 171.5 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 6.1 g
- Protein: 12.1 g
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