Description
This delicious South Asian dish features eggplant, which is low in calories but loaded with vitamins, minerals and antioxidants.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour, 20 minutes
Ingredients
Instructions
- Preheat oven to 450 degrees F. Place eggplant on a medium baking sheet. Bake 20 to 30 minutes until tender. Remove from heat, cool, peel and chop.
- Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender. Mix in ginger garlic paste, curry powder and tomato, and cook about 1 minute.
- Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover and cook 10 minutes over high heat.
- Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.
Notes
- Before serving, consider chopping the eggplant into smaller pieces or using a food processor. The taste may be improved when it’s all mixed together better.
The information contained on this blog is intended for informational purposes only. Nothing contained, expressed or implied in this blog, is intended as medical advice nor should it be construed as such. This blog is not a substitute for professional medical advice, medical diagnosis or treatment by a licensed physician or health care provider. It is not meant to and does not cover all possible precautions, drug interactions, circumstances or adverse effects and reliance on the information on this blog is at your own risk. Always talk to your doctor or other qualified health care provider about any concerns or questions you have about your medical care and do not disregard professional medical advice based on the information herein. You should seek prompt medical care for any health issues and consult your doctor before using alternative medicine or making a change to your regimen.