Guest guest Posted February 11, 2006 Report Share Posted February 11, 2006 On a whim, I bought a couple of really pretty eggplants at the market yesterday. They looked so good I thought they were calling to me, but when I started looking through my recipes, nothing sounded quite right. Anyone have any suggestions? Looking for something garlic-y or spicy.....or at least something that's not going require another trip to the store for ingredients!! (Who knows what I might come home with this time.) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2006 Report Share Posted February 11, 2006 * Exported from MasterCook * Eggplant-spinach curry Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 c Oil 1 t Black mustard seeds 12 Garlic cloves -- minced 2 lb Spinach -- rinsed, dried, - and finely chopped 1 md Eggplant - cut into 1/2 " cubes 1 Piece ginger root (1-inch) -peeled and grated 1/4 ts Jalapeno chiles, minced 1/4 ts Tumeric powder 1/4 ts Paprika 1/2 ts Ground coriander 1/2 ts Ground cumin 2 md Tomatoes -- finely chopped Salt Cilantro sprigs, for garnish Heat the oil with half of the mustard seeds in a large saucepan. Add remaining mustard seeds when the cooked seeds begin to pop. Add the garlic and saute until tender. Add the spinach, a small amount at a time, stirring occasionally to keep the spinach from scorching. When the spinach wilts, add the eggplant, ginger, jalapeno chiles, tumeric, paprika, coriander, and cumin. Saute to blend the flavors. Cover, and cook over medium-low heat for 15 minutes. Add the tomatoes and season to taste with salt. Cook, uncovered, 5 minutes longer. Garnish with cilantro. Source: Dhaba Cuisine of India restaurant - Santa Monica, California : Best Recipes from the Los Angeles Times : ISBN: 0-8109-1237-6 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; 7g Fat (53.0% calories from fat); 4g Protein; 11g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 95mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2006 Report Share Posted February 11, 2006 mmmm....these all sound so good I may have to go back and buy MORE eggplants!! thanks! - moon Saturday, February 11, 2006 9:58 AM Re: looking for eggplant recipe * Exported from MasterCook * Eggplant-spinach curry Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 c Oil 1 t Black mustard seeds 12 Garlic cloves -- minced 2 lb Spinach -- rinsed, dried, - and finely chopped 1 md Eggplant - cut into 1/2 " cubes 1 Piece ginger root (1-inch) -peeled and grated 1/4 ts Jalapeno chiles, minced 1/4 ts Tumeric powder 1/4 ts Paprika 1/2 ts Ground coriander 1/2 ts Ground cumin 2 md Tomatoes -- finely chopped Salt Cilantro sprigs, for garnish Heat the oil with half of the mustard seeds in a large saucepan. Add remaining mustard seeds when the cooked seeds begin to pop. Add the garlic and saute until tender. Add the spinach, a small amount at a time, stirring occasionally to keep the spinach from scorching. When the spinach wilts, add the eggplant, ginger, jalapeno chiles, tumeric, paprika, coriander, and cumin. Saute to blend the flavors. Cover, and cook over medium-low heat for 15 minutes. Add the tomatoes and season to taste with salt. Cook, uncovered, 5 minutes longer. Garnish with cilantro. Source: Dhaba Cuisine of India restaurant - Santa Monica, California : Best Recipes from the Los Angeles Times : ISBN: 0-8109-1237-6 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; 7g Fat (53.0% calories from fat); 4g Protein; 11g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 95mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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