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Curry Eggplant And Mango Chutney
2
3
Pound Fresh eggplant
Tablespoon Vegetable oil
Salt
1
1
1
1
Cup Small diced onions
Tablespoon Yellow Curry; (recipe from above)
Lemon; juiced
Recipe Mango Chutney; (recipe follows)
Peel and dice the eggplant, about 1/2−inch dice. In a large saute pan, over
medium heat, add the oil. When the oil is hot, add the onions. Season with
salt. Saute for 2 minutes. Add the eggplant. Season with salt. Continue to
saute until soft, about 15 minutes. Add the curry powder and lemon juice.
Continue to saute for about 2 minutes. Remove from the heat and serve with
the Mango Chutney with grilled fish or chicken.
Yield: 6 servings
Curry Eggplant And Mango Chutney
194
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