SALAD
1 medium eggplant, unpeeled but cubed
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon fenugreek seeds (optional)
2 tablespoons olive oil
1 small onion, chopped
1 large clove garlic, finely chopped
1/4 teaspoon crushed dried chilies
2 tablespoons fresh lemon juice
YOGURT DRESSING
1 cup plain yogurt
1/2 ripe banana, mashed
1 tomato, chopped
1 tablespoon chopped fresh mint leaves
CHILI BITES
1/2 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon crushed dried chilies
1/4 to 1/2 teaspoon black pepper
1/4 cup plain yogurt
Oil for shallow frying
1/4 teaspoon ground cumin
Instructions
To make the salad, soak the eggplant
cubes in lightly salted water.
Cook the mustard, cumin, and fenugreek seeds(if using) in a deep, ungreased pot over medium heat until they pop, 2 to 3 minutes.
Add oil and heat again.
Add the onion, garlic, and chilies; cook over medium heat until softened, about 5 minutes.
Drain the eggplant and add to the mixture.
Cover the pot and reduce the heat. Continue cooking, stirring occasionally
and adding small amounts of water as needed to prevent sticking. When the eggplant is fork tender, remove the pot from the heat and stir in the lemon juice.
To make the dressing, whisk the yogurt,
banana, tomato, and mint together. Stir the dressing into the salad,
and chill for at least 1 hour.
To make the chili bites, sift the flour,
baking powder, and salt together, then add the chilies and black pepper.
Mix in the yogurt to make a thick batter.
Form small balls the size of the eggplant
cubes and fry them in oil until crispy,
5 to 7 minutes.
Turn them as needed while they cook
to ensure even browning.
Sprinkle with cumin while hot.
At serving time, remove the salad from
the refrigerator and fold in the chili bites or use them for garnish.
Yield: 4 to 6 servings
Nutritional Information
Per Serving
Calories 140
Calories from Fat_70 (50%)
Total Fat___7 g
Saturated Fat___1 g
Cholesterol_____0 mg
Sodium_________170 mg
Total Carbohydrate__15 g
Dietary Fiber______3 g
Sugars___________9 g
Proteins___________4 g
Calcium___________10%RDA
