Eggplants in a North-South Sauce

Name: Eggplants in a North-South Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons ground asafetida; 680 grams slim Japanese eggplants, cut crossways into 1-inch segments, or “baby” Italian eggplants cut in half lengthways and then crossways, into 1-inch segments; 4 Tbsps olive or canola oil; 0 teaspoons cayenne pepper; 237 milliliters chicken stock or water; 1 teaspoons whole fennel seeds; 2 cloves garlic, chopped; 1 teaspoons whole mustard seeds; 1 medium onion, chopped; 1 teaspoon salt; 1 teaspoons whole nigella seeds (kalonji); 2 mediums tomatoes, grated), about 1.25 cups; 1 teaspoons skinned urad dal or yellow split peas; 1 teaspoons whole cumin seeds

Eggplants in a North-South Sauce might be just the sauce you are searching for. This recipe serves 4. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 222 calories, 5g of protein, and 16g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of fennel seeds, ground asafetida, cumin seeds, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Pour the oil into a very large frying pan and set over medium-high heat.When hot, put in the asafetida and the urad dal. As soon as the dal turns ashade darker, add the mustard, cumin, nigella, and fennel seeds, in that order.When the mustard seeds begin to pop, a matter of seconds, add the onions. Stirand fry for a minute.

Ingredients you will need

Mustard Seeds

Fennel Seeds

Asafoetida

Urad Dal

Mustard

Onion

Cumin

Lentils

Cooking Oil

Pop

Equipment you will use

Frying Pan

Add the garlic and the eggplant. Stir and fry for 4–5 minutesor until the onions are a bit browned.

Ingredients you will need

Eggplant

Garlic

Onion

Add the grated tomatoes, stock, salt,and cayenne. Stir to mix and bring to a boil. Cover, turn heat to low, and cookabout 20 minutes or until the eggplants are tender, stirring now and then.

Ingredients you will need

Eggplant

Tomato