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Name: Spicy Eggplant Spread
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 2 tb Vegetable oil; 2 md Onions; 1/2-inch cubes; Salt and pepper; 1 ts Turmeric; 2 ts Ground coriander seeds; 2 lb Eggplant; halved; 1 ts Sugar; 2 Garlic cloves; finely; 1/4 c Yogurt

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INGREDIENTS

2 tb Vegetable oil
2 md Onions; 1/2-inch cubes
Salt and pepper
1 ts Turmeric
2 ts Ground coriander seeds
2 lb Eggplant; halved
1 ts Sugar
2 Garlic cloves; finely
1/4 c Yogurt

Servings

INSTRUCTIONS

Preheat the oven to 400 degrees F. Place the eggplant, cut-side down, on a foil-lined baking sheet. Bake 30 to 45 minutes, or until soft. Remove from the oven and set aside to cool. Alternatively, you can grill the eggplant over hot coals. When cool enough to handle, peel and cut the pulp into large chunks. This can be done a day or two in advance and kept in the refrigerator. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook 2 to 3 minutes. Then add the garlic and continue cooking until soft but not brown, about 2 minutes. Add the eggplant, coriander, turmeric, and sugar. Cook until soft and well combined, about 5 to 10 minutes. Stir in the yogurt and season generously with salt and pepper. Serve hot, warm, or at room temperature. Yield: 2 to 2 1/2 cups Recipe By : Nathalie Dupree, TVFN Posted to MC-Recipe Digest V1 #242 Date: Fri, 11 Oct 1996 20:22:09 -0700 (PDT) From: PatH

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Spicy Eggplant Spread

2 tb Vegetable oil
2 md Onions; 1/2-inch cubes
 Salt and pepper
1 ts Turmeric
2 ts Ground coriander seeds
2 lb Eggplant; halved
1 ts Sugar
2 Garlic cloves; finely
1/4 c Yogurt

Preheat the oven to 400 degrees F. Place the eggplant, cut-side down, on a  foil-lined baking sheet. Bake 30 to 45 minutes, or until soft. Remove from  the oven and set aside to cool. Alternatively, you can grill the eggplant  over hot coals. When cool enough to handle, peel and cut the pulp into  large chunks. This can be done a day or two in advance and kept in the  refrigerator. Heat the oil in a large saucepan over medium-high heat. Add  the onion and cook 2 to 3 minutes. Then add the garlic and continue cooking  until soft but not brown, about 2 minutes. Add the eggplant, coriander,  turmeric, and sugar. Cook until soft and well combined, about 5 to 10  minutes. Stir in the yogurt and season generously with salt and pepper.  Serve hot, warm, or at room temperature.  Yield: 2 to 2 1/2 cups  Recipe By     : Nathalie Dupree, TVFN    Posted to MC-Recipe Digest V1 #242    Date: Fri, 11 Oct 1996 20:22:09 -0700 (PDT)    From: PatH <phannema@wizard.ucr.edu>

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Nutrition

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Serving Size: 1 Serving (166g)
Recipe Makes: 6 Servings

Calories: 46
Calories from Fat: 29 (63%)

Amt Per Serving		% DV

	Total Fat 3.2g	4 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 0.9g
Cholesterol 0.4mg		0 %
Sodium 31.5mg		1 %
Potassium 28.2mg		1 %
Total Carbohydrate 4.3g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 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: 46

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