Eggplant with garlic and plum chutney (india)

Yield: 2 servings

Measure Ingredient
1 \N Onion; chopped
2 teaspoons Oil
3 \N Garlic cloves
\N \N Salt
\N \N Fresh lime juice
1 \N Tomato; diced
1 teaspoon Chili powder
1 teaspoon Garam Masala; or less
\N \N Salt; to taste
1 \N Potato; cubed
1 \N Eggplant; cubed
½ cup Water
\N \N Fresh cilantro leaves
\N \N Plum chutney


1. Saute chopped onion in oil until brown. Meanwhile puree peeled garlic cloves with a few grains of salt and enough fresh lime juice to form a paste. Add garlic and tomato to onions; stir to combine; saute until it forms a sauce. Add red chilli powder (or flakes), garam masala, and salt.

Cook it for a couple of minutes to temper.

2. Add eggplant and potato cubes; stir to coat. Add ½ cup water; reduce heat. Let it cook, stirring occasionally, until done (about 15 minutes).

Serve garnished with cilantro leaves. Offer plum chutney or other sweet-sour relish. EACH: 161 cals, 6g fat (28% cff).

TIP: The smaller the cubes, the faster they cook. Cut potatoes into ¾-inch bites and eggplant into 1-inch bites so that they cook evenly. An alternative to garam masala: season to taste with a mixture of pumpkin pie spice and curry powder.

Serve as entree with basmati rice and a cucumber raita; or as a side dish with a spicy chicken or fish. Email from Pat Hanneman <kitpath@...> 1/99

Recipe by: Hanneman (1998) Riverside, CA Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Jan 15, 1999, converted by MM_Buster v2.0l.

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