Bengali-Style Eggplant cooked in Yogurt, 90 cal
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Bengali-Style Eggplant cooked in Yogurt, 90 cal calories by ingredient
Introduction
Makes 3 to 4 servings. This is very tasty. The turmeric turns your fingers, clothes, and food yellow. This taste great even without the yogurt sauce and could be eaten as eggplant chips. From the food station. Makes 3 to 4 servings. This is very tasty. The turmeric turns your fingers, clothes, and food yellow. This taste great even without the yogurt sauce and could be eaten as eggplant chips. From the food station.Number of Servings: 4
Ingredients
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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
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.
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.