Ingredienti
- Large eggplant1 piece
- Medium-sized tomato, diced1 piece
- Jalapeño, chopped1 piece
- Medium-sized onion, sliced thinly1 piece
Succo di limone1 teaspoon
Yogurt0.5 cup- Garlic and ginger paste1 tablespoon
- Masala mix or curry powder1 tablespoon
Olio vegetale2 tablespoon
Cumino1 teaspoon- Fresh chopped coriander1 cup
Passi
- 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 minUtensili necessari:
Forno - 2
Peel the eggplant after cooking, remove the stem, and cut it into cubes.
5 minUtensili necessari:
Coltello
Tagliere - 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 minUtensili necessari:
Pentola - 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
Fatti nutrizionali
Succo di limoneper 100gYogurtper 100gOlio vegetaleper 100gCuminoper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.