Recipe: Lacto: Baigan Bharta
For 1 Persons
Category: None
1 md Eggplant
2 tb Ghee (or veg oil)
2 Serrano chiles, seeded and
-diced
1/4 ts Compound asafetida
1 ts Cumin seeds
2 ts Ground corriander
1 ts Salt
2 tb Chopped fresh cilantro
2/3 c Nonfat yogurt
1 ts Garam masala
Bake the eggplant 40 minutes at 425F on a baking sheet. Split it and scoop
out the pulp; discard the skin.
Heat the ghee on medium; add cumin seeds, serranos, and asafetida. Cook
until the cumin seeds darken. Add the eggplant, salt, and corriander; cook
for about 10 minutes, stirring occassionally. When it thickens, remove from
the heat, add the yogurt, cilantro, and garam masala, and serve. (The
yogurt might curdle; to prevent that, let the eggplant cool first, then add
the yogurt etc, then briefly reheat.) Chuck Narad --
diver/adventurer/engineer
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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