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Name: Aubergine and Cashews
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 ts Garam masala; 1/4 ts Cayenne or to taste; Salt and pepper; 1 8-oz can Tomatoes; 1 sm Aubergine (eggplant); Cream, light; Penne or fusili; 1 ts Coriander, ground; 4 sm Mushrooms; 1/4 c Cashews broken; 1 ts Cumin; 1/2 ts Turmeric

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INGREDIENTS

1 ts Garam masala
1/4 ts Cayenne ; or to taste
Salt and pepper
1 8-oz can Tomatoes
1 sm Aubergine ; (eggplant)
Cream, light
Penne ; or fusili
1 ts Coriander, ground
4 sm Mushrooms
1/4 c Cashews ; broken
1 ts Cumin
1/2 ts Turmeric

Servings

INSTRUCTIONS

Chop aubergine into 1 and 1/2 cm rings then into 8 or 4 depending on size of auburgine. Heat oil in a large frying pan. Chop mushrooms. Fry aubergine until just soft. Add mushrooms and cashews, continue to fry until mushroms just soften. Add spices, stir thoroughly. Chop tomatoes and add to mix. Add a bit of tomato puree. Stir well. Drain cooked pasta. Add cream to mix until its a reasonable consistency. Stir well. Add pasta, mix together until thoroughly coated. Serve with green salad. Recipe from Richard Alan Drew MM by DEEANNE Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (447g)
Recipe Makes: 2

Calories: 206
Calories from Fat: 84 (41%)

Amt Per Serving		% DV

	Total Fat 9.3g	12 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 1.8g
Cholesterol 0mg		0 %
Sodium 103.8mg		4 %
Potassium 1183.9mg		31 %
Total Carbohydrate 29.4g		9 %
	Dietary Fiber 12.2g	49 %
	Sugars, other 17.2g
Protein 7.8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 206

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