Indian Eggplant Pickles - 12g Carbs, 2g Fiber
Recipe By: Chef Christine Manfield, Paramount Restaurant, Sydney, Austrailia
Serving Size: 8
Preparation Time: 0:00
Categories: Condiment Low Cal (Less than 300 cals) Lower Carbs Vegan
6 dried red chilies
hot water
1 tablespoon minced garlic
2 teaspoons minced fresh ginger
1 teaspoon ground turmeric
1 tablespoon brown mustard seeds
1 pound small eggplants -- washed (thin and long ie Japanese eggplant)
3/4 cup oil
5 1/2 tablespoons shaved palm sugar
2 teaspoons sea salt
1/3 cup malt vinegar -- plus 1 tablespoon
1 teaspoon garam masala
Soak the dried chilies in hot water to cover until soft, about 30 minutes. drain, but reserve the water. Process the chiles, garlic, ginger, turmeric and mustard seeds to a paste with a little chili water in a blender.Slice the eggplants into thick rounds. Heat the oil in a skillet, add the spice paste and stir for a few minutes to release the flavors. Add the eggplant and cook until soft, stirring occasionally. Add the palm sugar, salt and vinegar and simmer over low heat until thick. Remove from the heat and stir in the garam masala. Cool. Spoon into jars, cover with a film of oil and seal. Keeps for 2 months.
Makes 2 cups
Cuisine: "Indian"
Source: "Spice: Recipes to Delight the Senses by Christine Manfield, 1999, 2005"
S(Formatted by Chupa Babi): "Sept 2012"
Yield: "2 cups"
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Per Serving (excluding unknown items): 231 Calories; 21g Fat (78.6% calories from fat); 1g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 473mg Sodium
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 Fat; 1/2 Other Carbohydrates
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