Masala Brinjals

35 minutes Prep: 15 minutes Cook: 20 minutes

112 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

250	grams	brinjals	(eggplants)
1	teaspoon	cumin seeds	ground
1	teaspoon	pomegranate seeds	crushed
1/2	teaspoon	tumeric powder
1/2	teaspoon	garam masala
2	tablespoons	ghee (clarified butter)	or oil
2	large	tomatoes	blanched & sliced
1	large	onion	minced
1	inch	ginger	section, minced
1	x	salt	to taste
1	x	chili powder	to taste
4	each	green chili peppers	minced
1	bunch	coriander	sliced

Directions

Mix together cumin, pomegranate seeds, garam masala, turmeric, salt and chili powder.

Make 4 or 5 cuts, crosswise, into eggplants, but do not cut all the way through.

Stuff spice mixture into cuts, and set aside.

Heat 2 tablespoons ghee (or oil), and cook ginger and onion until soft.

Add tomatoes, chilies, coriander and salt and cook until ghee separates.

Place stuffed eggplants over, adding a little hot water to the pan, then cover tightly and cook over low heat, stirring occasionally, until eggplant is done.

Serve hot.

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Nutrition Facts

Serving Size 136g

Amount per Serving

Calories 112 52% of calories from fat

	% Daily Value*
Total Fat 6.0g	10%
Saturated Fat 4.0g	18%
Trans Fat 0.0g
Cholesterol 15mg	5%
Sodium 599mg	25%
Total Carbohydrate 14.0g	5%
Dietary Fiber 4.0g	17%
Sugars 4.0g
Protein 2.0g	5%