Indian

Bengali-Style Eggplant cooked in Yogurt, 90 cal is for Lunch.

Bengali-Style Eggplant cooked in Yogurt, 90 cal takes 20 minutes to prepare.

Bengali-Style Eggplant cooked in Yogurt, 90 cal takes 20 minutes to cook.

Bengali-Style Eggplant cooked in Yogurt, 90 cal makes 4 servings.

The ingredients for Bengali-Style Eggplant cooked in Yogurt, 90 cal are:

14 ounces small Japanese-style aubergines (eggplant), thinly sliced into rounds. About 1/8 inch thick.
Good pinch ground tumeric
Kosher salt
1/2 tsp red chile powder
2 TBSP vegetaable oil
9 ounces plain yogurt
1 to 1/2 teaspoons sugar
1 rounded teaspoon cumin seeds, toasted in a frying pan and ground in a clean coffee grinder.
Handful of fresh cilantro leaves rough chopped for garnish

Here is how you make Bengali-Style Eggplant cooked in Yogurt, 90 cal:

Toast the cumin seeds in the frying pan.Dust the aubergine slices wit te turmeric, salt, and 1/4 tsp chile powder. Heat the oil in a large nonstick fry pan and fry the aubergine pieces until soft. You may gave to do this in batches. Set the fried aubergine aside. In small saucepan, beat the yogurt with the sugar, salt, and the remaining chile powder and heat gently, stirring often to prevent the sauce from spltting or breaking, for about 5 minutes. Stir in the ground cumin and the fried aubergine slices. eat gently and stir to combine. Adjust seasonings as necessary and garnish with the fresh chopped cilantro.Makes 3 to 4 servings.Number of Servings: 4Recipe submitted by SparkPeople user CARIKE3.

The nutritional information for Bengali-Style Eggplant cooked in Yogurt, 90 cal is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 89.5

• Total Fat: 2.9 g
• Cholesterol: 0.0 mg
• Sodium: 48.9 mg
• Total Carbs: 13.1 g
• Dietary Fiber: 3.7 g
• Protein: 4.1 g

Bengali-Style Eggplant cooked in Yogurt, 90 cal is Indian cuisine.

The dietary needs meet for Bengali-Style Eggplant cooked in Yogurt, 90 cal is Vegetarian