Dinner Tonight: Eggplant Baingan Kachri
Dinner Tonight: Eggplant Baingan Kachri could be just the gluten free, dairy free, fodmap friendly, and whole 30 recipe you've been looking for. One serving contains 206 calories, 3g of protein, and 16g of fat. This recipe serves 2 and costs $1.32 per serving. This recipe is liked by 72 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Serious Eats. A mixture of ground pepper, coriander powder, eggplant, and a handful of other ingredients are all it takes to make this recipe so tasty. All things considered, we decided this recipe deserves a spoonacular score of 48%. This score is solid. If you like this recipe, you might also like recipes such as Dinner Tonight: Baingan Bharta (eggplant Curry), Dinner Tonight: Eggplant Caponata, and Dinner Tonight: Bucatini with Eggplant.
Servings: 2
Ingredients:
1 tablespoon canola oil
4 teaspoons coriander powder
1/2 teaspoon cumin powder
1 eggplant
1/2 teaspoon garam masala
1/4 teaspoon ginger powder
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1/4 teaspoon dried red chili flakes
1 teaspoon salt
Spice Mix
1 teaspoon turmeric powder
Equipment:
frying pan
Cooking instruction summary:
Procedures 1 Cut the eggplant crosswise into 1-inch slices. Score one side of the eggplants with an "x" about a half-inch deep. Sprinkle each slice with a little salt and set aside for 15 minutes. 2 Meanwhile, mix together the spices. 3 Pour the canola oil into a large skillet over medium heat. Wipe the salt off the eggplant slices and add them, cut side down, to the skillet. Cook for fifteen minutes. 4 Turn the slices over and sprinkle each slice with the spice mix. Cook for 7 minutes. 5 Turn the slices over, sprinkle with more of the spice mix, and cover the skillet. Cook for 10 minutes. 6 Transfer the slices to a plate, sprinkle with a little more of the spice mix, and drizzle the olive oil on top.
Step by step:
1. Cut the eggplant crosswise into 1-inch slices. Score one side of the eggplants with an "x" about a half-inch deep. Sprinkle each slice with a little salt and set aside for 15 minutes.
2. Meanwhile, mix together the spices.
3. Pour the canola oil into a large skillet over medium heat. Wipe the salt off the eggplant slices and add them, cut side down, to the skillet. Cook for fifteen minutes.
4. Turn the slices over and sprinkle each slice with the spice mix. Cook for 7 minutes.
5. Turn the slices over, sprinkle with more of the spice mix, and cover the skillet. Cook for 10 minutes.
6. Transfer the slices to a plate, sprinkle with a little more of the spice mix, and drizzle the olive oil on top.
Nutrition Information:
covered percent of daily need
