- milk
- salt
- baking powder
- sugar
- vegetable oil
- large egg
This can be made and frozen.
- cilantro
- tomatoes diced
- diced onions
- fresh mined ginger
- vegetable oil
- medium eggplants
May be made 3 days in advance of serving.
If you can’t cook it over a flame, you could add some Smoky (Sweet) Paprika to give it a little smoky flavor.
- Juice of 1 lemon
- tahini
- large eggplant
- olive oil
- parsley or cilantro
Use local honey if you can. You can warm the honey in the microwave or in a pan and let it steep for 1/2 hour.
You could reduce some POM down instead of the PM.
You can use vegetable, canola, or olive oil.
From Modern Spice by Monica Bhide
- vegetable oil
- eggplant
- grated fresh ginger
- Zest of 1 lime
- pomegranate molasses
- red pepper flakes
- warmed honey
In the demo, she used GOYA Coconut Milk
- brown sugar
- peanut butter
- grated fresh ginger
- coconut milk
- Juice of 1 lime
- soy sauce
- minced garlic
- large eggplant
From Modern Spice by Monica Bhide.
Note: Alternatively, you can also roast the eggplant. Preheat the oven to 425°F. Spray a foil-lined baking sheet with nonstick cooking oil. Place the eggplant slices in a single layer on the sheet. Spray the slices with cooking spray and sprinkle with salt. Roast for about 25 minutes, until soft and browned.
- Ingredients for the Eggplant:
- Ginger and Honey Marinade
- Table salt
- grated peeled fresh ginger
- Ingredients for the Ginger and Honey Marinade:
- warmed liquid honey
- red chile flakes
- pomegranate molasses
- vegetable oil
- grated lime or lemon zest
I’m sure that this would work as well with any whole grain like brown rice, but it was wondeful with the quinoa. And no salt.
- Carrots - 2 or diced
- Parsnips - 1 or 2 diced
- Squash - diced
- quinoa
From the Perfect Pantry: Permalink at: http://www.theperfectpantry.com/2011/07/recipe-for-slow-cooker-punjabi-eggplant-with-potatoes.html
- ground cumin
- ground red chile pepper
- garam masala
- turmeric
- canola oil