Name: Masala Brinjals
Yield: 4 servings
Ingredients: 9/16 pound eggplants small; 1 teaspoon cumin seeds ground; 1 teaspoon pomegranate seeds crushed; 1/2 teaspoon ground turmeric; 1/2 teaspoon Garam Masala; 2 tablespoons ghee or oil; 2 tomatoes large, blanched & sliced; 1 onion large, minced; 1 piece ginger minced; salt to taste; chili powder to taste; 4 green chilies minced; 1 handful coriander leaves fresh, sliced

Servings: 4 persons

9/16 pound eggplants small
1 teaspoon cumin seeds ground
1 teaspoon pomegranate seeds crushed
1/2 teaspoon ground turmeric
1/2 teaspoon Garam Masala
2 tablespoons ghee or oil
2 tomatoes large, blanched & sliced
1 onion large, minced
1 piece ginger minced
salt to taste
chili powder to taste
4 green chilies minced
1 handful coriander leaves fresh, sliced

1
Mix together cumin, pomegranate seeds, garam masala, turmeric, salt and chili powder.
2
Make 4 or 5 cuts, crosswise, into eggplants, but do not cut all the way through. Stuff spice mixture into cuts, and set aside.
3
Heat 2 tablespoons ghee (or oil), and cook ginger and onion until soft. Add tomatoes, chilies, coriander and salt and cook until ghee separates.
4
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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Masala Brinjals

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