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%

Vitamin A	22%		Vitamin C	103%
Calcium	7%		Iron	15%

* 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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Member Review

Apple French Toast Strata

This was very good, and easy to make. Everyone at work loved it when I brought it to our potluck. I would suggest soaking the top layer of bread cubes in the egg mixture before putting them on top of the other layers, otherwise it's hard to get all of them covered. I might cut down a little on the cream cheese, too. It was a little rich. Otherwise, it was wonderful!