Indian Eggplant - Pickling Style
yield: 4
total time: 55 minutes
Ingredients
- 2 eggplants large
- 1 inch fresh ginger cube
- 6 cloves garlic
- 1/4 cup water
- 1/3 cup vegetable oil divided
- 1 teaspoon fennel seeds whole
- 1/2 teaspoon cumin seeds whole, or ¾ teaspoon ground cumin
- 1 can diced tomatoes I used the ones with roasted garlic. Or you can use 3 fresh ones, peeled and chopped.
- 1 tablespoon ground coriander
- 1/2 teaspoon turmeric
- 1 1/4 teaspoons salt
Nutrition
- Calories : 250 calories
- Carbohydrate : 21 grams
- Fat : 19 grams
- Fiber : 10 grams
- Protein : 4 grams
- SaturatedFat : 1.5 grams
- Sodium : 750 milligrams
- Sugar : 7 grams
- TransFat : 0.5 grams
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