Servings: 4
In this spicy, smoky dish from the Punjab region of India, eggplant is cooked until silky and tender, and then mixed with aromatics and spices. You can find ghee and the spice mix garam masala at most supermarkets. Serve over rice or with warm naan or other flatbread.
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We're omnivores in my house, but sometimes miss the meat in vegetarian fare. Not in this case! This recipe is full of flavor and has just enough substance from the cashews and butter to stick to your ribs. I reduced the peanut oil to 2 tsp. (you can use parchment on the baking sheet instead), used the recommended amount of butter and it still comes out to just 5 WW smart points per 1 cup serving by my calculations. Delicious, will make again : ) My husband's family is from India, and this fits the bill as far as authentic flavor goes as well.
We're omnivores in my house, but sometimes miss the meat in vegetarian fare. Not in this case! This recipe is full of flavor and has just enough substance from the cashews and butter to stick to your ribs. I reduced the peanut oil to 2 tsp. (you can use parchment on the baking sheet instead), used the recommended amount of butter and it still comes out to just 5 WW smart points per 1 cup serving by my calculations. Delicious, will make again : )
This is absolutely delicious! I served it as a side dish, but it would also make a great veggie main course. We didn’t use the lime, and we didn’t miss it.
Yum!
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