Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): tell us
Ingredients
Preparation
1. "Saute" in a bit of water onions, cinnamon, cumin seeds, in a non-stick skillet, until everything is mixed, and onions are getting translucent 2. Add eggplant & mix thoroughly so that eggplant chunks are coated with spices. 3. Cover and cook for 20 minutes on med-low temperature, stirring occasionally. As the eggplant cooks, it releases lots of water, so dont worry about sticking. 4. When eggplant has cooked VERY thoroughly, add 1/2 cup of nonfat plain yogurt, and stir gently. 5. Simmer on very low for 5 min. 6. Garnish with garam masala Easy, quick & tastes like food for kings. (I think) Posted to fatfree digest by Jesse Clarke on Jul 14, 1999, converted by MM_Buster v2.0l.
