Try this Eggplant Recipie recipe, or contribute your own.
Suggest a better description1. "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
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Serving Size: 1 Serving (125g) | ||
Recipe Makes: 1 servings | ||
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Calories: 85 | ||
Calories from Fat: 11 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.5mg | 0 % | |
Potassium 280.5mg | 7 % | |
Total Carbohydrate 20.5g | 6 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 12.7g | ||
Protein 2.4g | 3 % | |
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. |
Calories per serving: 85
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