Don't miss another issue…      Subscribe

Masala Brinjals

 

34

Yield

4

servings

Prep

15

min

Cook

20

min

Ready

35

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

250 grams brinjals
(eggplants)
*
1 teaspoon cumin seeds
ground
1 teaspoon pomegranate seeds
crushed
*
½ teaspoon turmeric
½ teaspoon garam masala
*
2 tablespoons ghee (clarified butter)
or oil
2 large tomatoes
blanched & sliced
1 large onions
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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 11252% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 599mg 25%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 17%
Sugars g
Protein 5g
Vitamin A 22% Vitamin C 103%
Calcium 7% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2019 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed