20.05.2020
16
Recipe information
Cooking:
1 hour
Servings per container:
4
Complexity:
Easy
Calorie content:
29.01
Carbohydrates:
1.54
Fats:
2.3
Squirrels:
0.46
Water:
2.72
Ingredients
Title Value
1. Cilantro 1/4 beam
2. Salt 1 Tsp
3. 1 PC.
4. Yogurt 1/2 Art.
5. Tomatoes 1 PC.
6. Curry 1 art. l
7. Ginger root 1 art. l
8. Bulb onions 1 PC.
9. Caraway 1 Tsp
10. Vegetable oil 2 art. l
11. Eggplant 1 PC.
Cooking

1. Stage

Preheat the oven to 230 degrees C.

2. Stage

Place the eggplant on a baking sheet. Bake for 30 minutes in a preheated oven, until cooked. Cool and cut into pieces.

3. Stage

Heat oil in a medium saucepan over medium heat, add caraway seeds and onions. Cook until onion is soft.

4. Stage

Combine ginger with garlic, curry and tomato in a saucepan and cook for about 1 minute. Add yogurt. Add the eggplant, jalapenos, season with salt. Cook for 10 minutes over high heat. Remove the lid, reduce heat to a minimum and continue cooking for about 5 minutes. Curry eggplant garnish with cilantro.

5. Stage

Bon Appetit!!!