Title: Eggplant with Garlic And Plum Chutney (India)
Categories: *web/email, Eggplant, Vegetarian
Yield: 2 servings

1 Onion; chopped
2 ts Oil
3 Garlic cloves
Salt
Fresh lime juice
1 Tomato; diced
1 ts Chili powder
1 ts Garam Masala; or less
Salt; to taste
1 Potato; cubed
1 Eggplant; cubed
1/2 c Water

------------------------------OPTIONAL GARNISH------------------------------
Fresh cilantro leaves
Plum chutney

1. Saute chopped onion in oil until brown. Meanwhile puree peeled garlic
cloves with a few grains of salt and enough fresh lime juice to form a
paste. Add garlic and tomato to onions; stir to combine; saute until it
forms a sauce. Add red chilli powder (or flakes), garam masala, and salt.
Cook it for a couple of minutes to temper.

2. Add eggplant and potato cubes; stir to coat. Add 1/2 cup water; reduce
heat. Let it cook, stirring occasionally, until done (about 15 minutes).
Serve garnished with cilantro leaves. Offer plum chutney or other
sweet-sour relish. EACH: 161 cals, 6g fat (28% cff).

TIP: The smaller the cubes, the faster they cook. Cut potatoes into
3/4-inch bites and eggplant into 1-inch bites so that they cook evenly. An
alternative to garam masala: season to taste with a mixture of pumpkin pie
spice and curry powder.

Serve as entree with basmati rice and a cucumber raita; or as a side dish
with a spicy chicken or fish. Email from Pat Hanneman
1/99

Recipe by: Hanneman (1998) Riverside, CA

Posted to EAT-LF Digest by Pat Hanneman on Jan 15,
1999, converted by MM_Buster v2.0l.