Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mogul Eggplant Recipe
    Lost? Site Map

    Mogul Eggplant

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    15 mins

    4 hrs

    Nancy's Pantry's Note:

    This is a combination of Indian and Persian cuisines. Adding the yogurt gives it the Persian touch. It is generally placed in a clay pot, sealed with dough, and cooked directly over hot coals; however, this recipe is written for the slow cooker. The recipe recommends adding the yogurt at the very end of the dish to keep it from curdling

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In an electric spice mill (or mortar and pestle), grind the cumin seeds and cloves to a fine powder. Add the ginger and garlic and continue to grind until a powdery paste forms.
    2. 2
      Place the eggplant slices in the slow cooker insert.
    3. 3
      In a bowl, combine the ground spice-ginger mixture, garam masala, turmeric, paprika, cayenne (if using), and crushed tomatoes, mix thoroughly, and then pour the spiced sauce over the eggplant slices, spreading it evenly over them.
    4. 4
      Cover and cook on low for about 4 hours, or until the eggplant is tender and cuts easily. When the eggplant is done, turn off the heat, remove the lid, and allow the dish to sit for 10 minutes. Carefully mix in the yogurt and add salt to taste.
    5. 5
      Serve hot, sprinkling the fresh cilantro and chiles over the top of the eggplant. Serve with or over rice.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Mogul Eggplant

    Serving Size: 1 (616 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 227.5
     
    Calories from Fat 55
    24%
    Total Fat 6.1 g
    9%
    Saturated Fat 2.9 g
    14%
    Cholesterol 15.9 mg
    5%
    Sodium 334.9 mg
    13%
    Total Carbohydrate 40.2 g
    13%
    Dietary Fiber 15.1 g
    60%
    Sugars 12.5 g
    50%
    Protein 11.0 g
    22%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites