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Name: Masala Brinjals
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 Handful of sliced coriander; 2 lg Tomatoes; blanched & sliced; 1 1-inch piece of ginger; 250 g Small brinjals (eggplants); 1 ts Crushed pomegranate seeds; 1 ts Ground cumin seeds; Salt to taste; 1/2 ts Garam masala; 1 lg Onion; minced; 1/2 ts Turmeric powder; 2 tb Ghee or oil; Chili powder; to taste; 4 Green chilies; minced

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INGREDIENTS

1 Handful of sliced coriander
2 lg Tomatoes; blanched & sliced
1 1-inch piece of ginger
250 g Small brinjals (eggplants)
1 ts Crushed pomegranate seeds
1 ts Ground cumin seeds
Salt ; to taste
minced
1/2 ts Garam masala
1 lg Onion; minced
1/2 ts Turmeric powder
2 tb Ghee or oil
(leaves)
Chili powder; to taste
4 Green chilies; minced

INSTRUCTIONS

Mix together cumin, pomegranate seeds, garam masala, turmeric, salt and chili powder. Make 4 or 5 cuts, crosswise, into eggplants, but do not cut all the way through. Stuff spice mixture into cuts, and set aside. Heat 2 tablespoons ghee (or oil), and cook ginger and onion until soft. Add tomatoes, chilies, coriander and salt and cook until ghee separates. Place stuffed eggplants over, adding a little hot water to the pan, then cover tightly and cook over low heat, stirring occasionally, until eggplant is done. Serve hot.

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Nutrition

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Serving Size: 1 Recipe (274g)
Recipe Makes: 1 Recipe

Calories: 13
Calories from Fat: 5 (38%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 6mg		0 %
Potassium 72.2mg		2 %
Total Carbohydrate 2g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 1.4g
Protein 0.5g		1 %
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: 13

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