Indian Eggplant

Name: Indian Eggplant Recipe
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 6
Ingredients: 2 eggplants cubed; 1 tbsp lemon juice; 1 lrg onion diced; 3 cloves garlic minced; 1 tbsp fresh ginger minced; 1 14 oz can diced tomatoes; 2 tbsp butter; 1 tbsp cumin; 1 tbsp coriander; 2/3 cup water; fresh cilantro

(3)

Number of Servings: 6

Ingredients

2 eggplants, cubed1 tbsp lemon juice1 lrg onion, diced 3 cloves garlic, minced1 tbsp fresh ginger, minced1 14 oz can diced tomatoes2 tbsp butter1 tbsp cumin1 tbsp coriander2/3 cup waterfresh cilantro

Directions

Layer eggplant in bottom of crockpot, and pour lemon juice over. Next place onions, garlic, ginger. Top with tomatoes. Pour water over mixture. Place pats of butter on top. If using whole spices, add now. Cook on low for 8 to 10 hours. If using ground spices, add 1 hour before serving. Garnish with cilantro.

Number of Servings: 6

Recipe submitted by SparkPeople user MBBORED.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 74.9
Total Fat: 0.9 g
Cholesterol: 0.0 mg
Sodium: 12.2 mg
Total Carbs: 16.7 g
Dietary Fiber: 5.9 g
Protein: 2.9 g

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Member Reviews

DAIZYSTARLITE
yum - 12/12/19
GOTH_BOXER
Roasted the eggplant first. Think I will add more tomato next time. - 9/16/09