Specific Dishes
Afghani Eggplant
Prep Time
15 min
Cook Time
25 min
Servings
4
Calories
90
Rich and delicious spiced eggplant that converts non-eggplant fans. Serve with rice, pita, or couscous.
Ingredients
1 large eggplant (or 2 small), chopped into 1/2 inch cubes
1 large onion, chopped
2 teaspoons cumin seeds
2 teaspoons cinnamon
1 teaspoon chili powder (optional)
1 tablespoon garam masala (optional)
1/2 cup fat-free yogurt
Instructions
1. Sauté onions, cinnamon, and cumin seeds in a bit of water in a non-stick skillet until onions are translucent.
2. Add eggplant and mix thoroughly so chunks are coated with spices.
3. Cover and cook for 20 minutes on medium-low, stirring occasionally. The eggplant releases water as it cooks.
4. When eggplant is very thoroughly cooked, add nonfat yogurt and stir gently.
5. Simmer on very low for 5 minutes.
6. Garnish with garam masala and serve.
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Nutrition Facts
Per Serving (4 servings)| Calories | 90 |
| Protein | 4,00 g |
| Carbohydrates | 18,00 g |
| Fat | 1,00 g |
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