Eggplant Delight
From
Ben Collver@1:105/500 to
All on Sat Sep 27 08:51:18 2025
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Title: Eggplant Delight
Categories: Eggplant, Indian
Yield: 4 Servings
2 lg Eggplants; sliced lengthwise
- into 1/4" strips
1 lg Onion; thinly sliced
2 c Yogurt
1 Serrano; chopped
1 ts Fresh ginger; grated
1 pn Asafoetida or
- fenugreek powder
2 tb Cilantro; chopped
1/2 ts Turmeric
Salt; to taste
2 tb Oil
Slice eggplants and onions; cut onion slices in half. In a bowl, beat
yogurt with a fork. Mix in salt and chopped cilantro, and set aside.
Heat oil and saute onions and eggplants until soft, stirring
occasionally to prevent burning. Add asafoetida or fenugreek powder,
ginger, serrano, and turmeric. Stir for 2 minutes and remove from
heat. Combine with yogurt mixture. Chill and serve, sprinkled with
cilantro leaves.
Recipe by The Taste Divine by Vanamali, 1993
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