Slow Cooker Mogul Eggplant - 43g Carbs, 14g Fiber
Recipe By:
Serving Size: 4 Preparation Time :0:00
Categories: Healthy LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 25%) Vegan
Amount Measure Ingredient -- Preparation Method
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1 teaspoon cumin
6 whole cloves
1 tablespoon peeled and minced fresh ginger
2 teaspoons minced garlic
2 small eggplants -- peeled and sliced into quarters vertically
2 teaspoons garam masala
1 teaspoon ground turmeric
1 tablespoon paprika
1/4 teaspoon cayenne -- (optional)
28 ounces canned crushed tomatoes -- (1 can)
2 cups plain yogurt
Salt -- to taste
1/4 cup chopped fresh cilantro leaves -- for garnish
2 fresh serrano chiles -- seeded, deveined, cut into julienne, for garnish
In an electric coffee mill or a mortar and pestle, grind the cumin seeds and cloves to a fine powder. Add the ginger and garlic and continue to grind until a powdery paste forms.
Place the eggplant slices in the slow cooker insert.
In a bowl, combine the ground spice-ginger mixture, garam masala, turmeric, paprika, cayenne, and crushed tomatoes, mix thoroughly, and then pour the spiced sauce over the eggplant slices, spreading it evenly over them.
Cover and cook on low for about 4 hours, or until the eggplant is tender and cuts easily. When the eggplant is done, turn off the heat, remove the lid, and allow the dish to sit for 10 minutes. Carefully mix in the yogurt and add salt to taste.
Serve hot, sprinkling the fresh cilantro and chiles over the top of the eggplant.
Serves 4.
AuthorNote: Muslims from Persia and Central Asia invaded India from the north and ruled much of the country during sixteenth to eighteenth centuries. As a culture, they are called "Mogul". They brought with them a period of relative peace and affluence, unifying the native cultures and cuisines of India with those of the Persian Empire. Adding yogurt to a dish a Mogul touch, as is sealing food with dough in a clay pot and cooking it directly over the coals of a fire. The following is a typical Mogul-style dish, cooked in your slow cooker instead of over a fire. Add the yogurt at the last minute to avoid curdling. (Note: If you cut the eggplant into cubes, the dish makes an excellent sauce for pasta.) Serve with basmati rice.
Cuisine: "Indian"
Source: "The Gourmet Vegetarian Slow Cooker by Lynn Alley, 2010."
S(Formatted by Chupa Babi): "March 2010"
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Per Serving (excluding unknown items): 247 Calories; 8g Fat (23.7% calories from fat); 11g Protein; 43g Carbohydrate; 14g Dietary Fiber; 16mg Cholesterol; 353mg Sodium
Exchanges: 1/2 Grain(Starch)
NOTES : Time: LOW for 4 hours
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