Zutaten
- Large eggplant1 piece
- Medium-sized tomato, diced1 piece
- Jalapeño, chopped1 piece
- Medium-sized onion, sliced thinly1 piece
Zitronensaft1 teaspoon
Joghurt0.5 cup- Garlic and ginger paste1 tablespoon
- Masala mix or curry powder1 tablespoon
Pflanzenöl2 tablespoon
Kreuzkümmel1 teaspoon- Fresh chopped coriander1 cup
Schritte
- 1
Grill the eggplant over the fire until cooked, or you can place it in the oven at 230 degrees Celsius for 45 minutes.
45 MinBenötigte Werkzeuge:
Ofen - 2
Peel the eggplant after cooking, remove the stem, and cut it into cubes.
5 MinBenötigte Werkzeuge:
Messer
Schneidebrett - 3
In a pot over the heat, heat the oil, then add the cumin and onion, and stir the mixture over medium heat until the onion is softened.
5 MinBenötigte Werkzeuge:
Topf - 4
Add the garlic and ginger paste and the tomatoes to the mixture and stir, then season the mixture with spices and stir over the heat for one minute.
1 Min - 5
Add the eggplant, jalapeño, and salt, and stir the mixture well.
2 Min - 6
Cover the pot and let the mixture cook for 10 minutes, then remove the lid and let it cook for another five minutes.
15 Min - 7
Add the yogurt and lemon juice, stir, and then remove from heat.
2 Min - 8
Garnish with chopped coriander and serve immediately.
1 Min
Nährwertangaben
Zitronensaftpro 100gJoghurtpro 100gPflanzenölpro 100gKreuzkümmelpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.