Curried Eggplant (Bhartha)
Yield
8 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
eggplant
|
|
| 4 | medium |
tomatoes
|
|
| 3 | teaspoons |
coriander
fresh chopped |
|
| ½ | cup |
ghee (clarified butter)
|
|
| ½ | cup |
onions
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
eggplant
|
|
| 4 | medium |
tomatoes
|
|
| 15 | ml |
coriander
fresh chopped |
|
| 118 | ml |
ghee (clarified butter)
|
|
| 118 | ml |
onions
finely chopped |
|
Directions
Preheat oven to 450 degress F.
Bake in the middle level of the oven for 1 hr. or until very tender.
While they are still warm, peel and crush the eggplants.
Heat oil and fry onions until soft and clear. Do not brown.
Add the tomatoes and fry for 2 minutes.
Add the eggplants and stir until mostly all liquid disappears Remove to bowl, sprinkle coriander and serve at once.
