1 lg Or two small
-eggplant-chopped into 1/2
-cubes
1 lg Onion
2 ts Cumin seeds
2 ts Cinnamon
1 ts Chili powder; (optional)
1 tb Garam masala; (optional)
1/2 c F-free yogurt
1. “Saute” in a bit of water onions, cinnamon, cumin seeds, in a non-stick
skillet, until everything is mixed, and onions are getting translucent
2. Add eggplant & mix thoroughly so that eggplant chunks are coated with
spices.
3. Cover and cook for 20 minutes on med-low temperature, stirring
occasionally. As the eggplant cooks, it releases lots of water, so don’t
worry about sticking.
4. When eggplant has cooked VERY thoroughly, add 1/2 cup of nonfat plain
yogurt, and stir gently.
5. Simmer on very low for 5 min.
6. Garnish with garam masala
Easy, quick & tastes like food for kings. (I think)
Yields
1 servings