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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the eggplants into 1-inch pieces- preferably keeping at least one side of each piece with the skin on. | 2. Put the eggplant pieces into a strainer and sprinkle liberally with salt. Place a small plate on top of the eggplant, and a weight on top of the plate- this process draws the excess water out of the eggplant, and it won't be overly salty. Leave for at least 30 minutes. | 3. Heat 1 1/2 tbsp oil in a heavy pan. When hot, add mustard seeds- they will start to pop in a few seconds. When they begin to pop, add the sliced onions, garlic and ginger. Turn the heat to medium, and cook until mixture is nicely browned. | 4. Add cayenne pepper, tumeric, garam masala and cumin to the onion mixture. Cook spices for a few minutes, then add water and tomato paste, and reduce heat to low. Let the sauce cook gently, but don't allow it to become dry. | 5. In a large skillet, heat 1 1/2 tbsp oil over moderate heat. Add eggplant pieces to the pan, and arrange in a single layer. Saute until all sides are brown and crisp. | 6. Once all eggplant pieces are browned, incorporate them into the sauce pan, making sure to cover all pieces with the sauce. Add lemon juice and salt. | 7. Cook gently until eggplant is cooked through (about 15-20 minutes). Stir occasionally (and very gently) and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	300			-	-	-	-
salt	1	tablespoon		-	-	-	-
rice bran oil	3	tablespoons		360.67199999999997	0.0	0.0	40.8
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
onion	1	cup	sliced	64.0	14.944	1.76	0.16
ginger paste	1	teaspoon		-	-	-	-
garlic clove	4		chopped	-	-	-	-
cayenne pepper	1/4 - 1/2	teaspoon		0.0	0.0	0.0	0.0
turmeric	3/4	teaspoon		7.02	1.5106	0.2178	0.0731
cumin	3/4	teaspoon	ground	5.9063	0.6968	0.2805	0.3508
garam masala	1/4	teaspoon		-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
tomato paste	2	teaspoons		9.02	2.0801	0.4752	0.0517
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.