Appetizer for 4

Malabar Eggplant

Name: Malabar Eggplant
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 3 1/2 cups cubed eggplant; 1/4 cup white rice flour; 5 tbsp cornstarch; 8 curry leaves; 2 tbsp chopped cilantro; 1 green chili; 1 tsp garam masala; 1/2 tsp garlic powder; 1 tsp kashmiri chili powder; 1 tsp ground black pepper; 1/2 tsp salt; 2 tsp oil; water as needed (optional); 1 tsp oil; 1/2 tsp mustard seeds; 2 dried red chillies; 5 curry leaves; 1/2 cup sliced onion; 1 tsp kashmiri chili powder; 2 tsp shredded coconut; cilantro (optional)

Spiced eggplant is baked until tender, then tossed with onions, curry leaves, mustard seeds, chilies, coconut, and cilantro.

Typical price

$13.38for 4 servings

$3.35 per serving$13.38 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: veganricha.com

40 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

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What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Eggplant$1.99/lb typical	0.65 lb	$1.31Typical price
Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	4	$7.76Typical price
Fresh herbs (cilantro, parsley, basil)$1.49 each typical	0.25	$0.28Typical price
Canned chiles and chipotles in adobo$0.35/oz typical	1 oz	$0.35Typical price
Onions$1.29/lb typical	0.15 lb	$0.20Typical price
Shredded coconut$0.30/oz typical	a little	$0.04Typical price
Total for the servings shown		$13.38

Pantry staples you likely have

FlourCornstarch, vanilla, yeast, cocoaDried herbs, spices and seasoning blendsDried spices (cumin, paprika, chili powder, oregano)Salt and pepperCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

Ingredients

3 1/2 cups cubed eggplant
1/4 cup white rice flour
5 tbsp cornstarch
8 curry leaves
2 tbsp chopped cilantro
1 green chili
1 tsp garam masala
1/2 tsp garlic powder
1 tsp kashmiri chili powder
1 tsp ground black pepper
1/2 tsp salt
2 tsp oil
water as needed (optional)
1 tsp oil
1/2 tsp mustard seeds
2 dried red chillies
5 curry leaves
1/2 cup sliced onion
1 tsp kashmiri chili powder
2 tsp shredded coconut
cilantro (optional)

Steps

Heat the oven to 425 F and line a baking sheet with oil.
Mix the rice flour, cornstarch, garam masala, garlic powder, chili powder, pepper, and salt in a bowl.
Add water as needed to make a thick coating, then toss in the eggplant and green chili.
Spread the eggplant on the baking sheet and bake for 20 minutes, turning once.
Heat the remaining oil in a skillet over medium heat, then cook the mustard seeds, dried chilies, and curry leaves for 1 minute.
Add the onion and cook for 6 minutes, then stir in the baked eggplant, coconut, and cilantro.