EGGPLANT CURRY
This recipe is a great special occasion meal that is so simple to prepare. The chappathi is the same as tortilla which is an unleavened bread that can be prepared in minutes at home.
EGGPLANT CURRY
INGREDIENTS:
| 1 BIG EGGPLANT ( 400-500 GM OR 1 LB) which will yield about 250 gm of pulp | 1 TSP WHOLE BLACK MUSTARD SEEDS ( optional; available in all Indian grocery stores) |
| 1/2 CUP (50 GM) CHOPPED RED ONION | 1 TSP CUMIN SEEDS |
| 1/4 CUP CHOPPED TOMATO | 1/4 TSP TURMERIC POWDER |
| 1/2 INCH PIECE OF FRESH GINGER FINELY CHOPPED | 1/4 TSP GARAM MASALA POWDER (available in all Indian grocery stores) optional |
| 1/2 OR 1 GREEN CHILI CHOPPED (optional) | 1/2 TSP SALT OR TO TASTE |
| 1 TBS FINELY CHOPPED FRESH CILANTRO LEAVES | 1 TBS VEGETABLE OIL |
Wash the eggplant and prick the skin with a fork two or three times (so it doesn’t explode in the broiler). Place it in a baking tray and broil the eggplant until the skin is completely charred. Remove from the broiler and leave it to cool. Once it is cool to touch slit the eggplant open and scoop out the pulp and keep it aside. It should yield roughly 250 gm or 1 cup of pulp.
Prepare all the vegetables and keep them ready. Heat the oil in a saucepan, and add the mustard seeds, cumin seeds and cover the pan. Once the seeds pop add the chopped onion and fry for a few minutes to make it golden taking care not to burn it. Now add the chili and the ginger, and fry for a minute more. Add the tomatoes and fry for few more minutes until all of the added vegetables have combined nicely. Add the turmeric, garam masala powder, eggplant pulp, and the salt and cook for 2 minutes until aromatic. Add water if it gets too dry. Garnish with cilantro and serve warm with Low protein tortillas ( same as Indian Chappathis).
| PROTEIN (gms) | METHIONINE (mg) | PHENYLALANINE (mg) | LEUCINE (mg) | CALORIES | |
| per recipe | 4.87 | 56 | 208 | 264 | 274 |
| per serving | 0.61 | 7 | 26 | 33 | 34 |
SERVES 8
RECIPE PREPARATION: 25 MINUTES.