• Prep Time:
  • Cooking Time:
  • Serves: 2 servings

Eggplant with Garlic And Plum Chutney (India)

  • Recipe Submitted by on

Category: Vegetarian

 Ingredients List

  • 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


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.

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