Calcutta Eggplant

Course : Eggplant
Serves: 4
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1 medium eggplant
1/4 cup olive oil
3 cups onion
2 teaspoons garlic
1 teaspoon ginger
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
1/2 teaspoon sugar
1 cup plain yogurt

Preparation / Directions:

place eggplant into a lightly-greased baking dish bake at 350 degrees for 20 minutes, until tender remove from oven, cool cut into a medium dice, set aside heat 2 tablespoons oil in a skillet, over a medium flame add onions, heat and stir for 8-10 minutes, until lightly browned add the garlic, ginger, coriander, cumin, turmeric, salt, and cayenne heat and stir for 5-6 minutes add the remaining oil-mix well add the eggplant, heat and stir for another 5 minutes remove from heat, stir in the sugar and yogurt-gently mix well serve hot


Nutritional Information:

242 Calories (kcal); 16g Total Fat; (57% calories from fat); 5g Protein; 22g Carbohydrate; 8mg Cholesterol; 272mg Sodium

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