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6 servings
suggest servings
| 2 | pounds | eggplants | small, italian |
| 4 | cups | vegetable oil | or ghee for frying |
| 2 | tablespoons | vegetable oil | or ghee |
| 6 | each | cloves | |
| 6 | whole | cardamom pods | crushed |
| 2 | inch | cinnamon | crushed |
| 1 | teaspoon | turmeric | |
| 1 | teaspoon | cayenne pepper | |
| 1 | cup | yogurt | |
| 1 | teaspoon | salt | or to taste |
Cut each eggplant lengthwise into 4 equal pieces.
Heat oil or ghee in a pan and fry eggplant pieces until brown and tender.
Drain on paper towels.
In another pan, heat the 2 Tblsp. oil or ghee. Add cloves, cardamon, cinnamon.
Fry for 1/2 minute. Add turmeric, cayenne, yogurt and salt.
Reduce heat and simmer for 2-3 minutes.
Add fried eggplants, spooning yogurt mixture over eggplant.
Remove from heat.
Serve either hot or at room temperature with rice or Indian bread, (Naan, Roti, etc) or as a side dish.
| % Daily Value* | |
| Total Fat 151.0g | 233% |
| Saturated Fat 20.0g | 102% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 415mg | 17% |
| Total Carbohydrate 11.0g | 4% |
| Dietary Fiber 5.0g | 21% |
| Sugars 5.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 3% | Vitamin C | 6% | |
| Calcium | 6% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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