* Exported from MasterCook *
Slow Cooker Indian Eggplant Curry - Baigan Bharta
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
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2 tablespoons olive oil
1 small onion -- minced
2 cloves garlic -- minced
2 teaspoons grated ginger root
4 1/2 cups chopped eggplant -- about 1 pound
1 cup water
salt -- to taste
1/2 teaspoon garam masala
1 teaspoon cumin
1/2 teaspoon turmeric
1 pinch chipotle chile powder
The Night Before: heat the oil in a skillet over medium heat and saute the onion until translucent, 3 to 5 minutes. Add the garlic and saute for 2 minutes longer. Combine the sauteed onion, grated ginger, and cut-up eggplant in an airtight container and store in the fridge.
In the Morning: combine the ingredients in the slow cooker. Cook on low for 6 to 8 hours. Taste and adjust the seasonings.
Yield: 6 servings
Prep time: 15 mins
Cooking time: 6 to 8 hours
AuthorNote: when eggplant cooks down it gets an almost creamy consistency. Add extra chipotle chile powder to make it spicier, or use a different type of chili to omit the smokiness.
Serve over brown rice.
Cuisine:
"Indian"
Source:
"Vegan Slow Cooker by Kathy Hester, 2011"
S(Formatted by Chupa Babi):
"Nov 2011"
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Per Serving (excluding unknown items): 68 Calories; 5g Fat (59.7% calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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