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A vegetarian tikka masala.
3 1/2 tbsp butter
1/2 cup low fat plain yogurt
1 tsp coriander, ground
1/2 tsp cumin
1/2 tsp garam masala
1/2 tsp paprika
1 dash salt
1 tbsp vegetable oil
1 lemon yields lemon juice
1 lime yields lime juice
4 <span class="measurestring" title="eggplant, unpeeled (approx 1-1/4 lb)">unpeeled</span> eggplant
2 cloves garlic, crushed
3 <span class="measurestring" title="slices (1" dia)">slices</span> ginger, finely chopped
Toss the aubergine (eggplant) in vegetable oil and salt.
Heat a griddle pan until very hot. Griddle the aubergine until striped on each side.
Mix together the yogurt, lime juice, garlic, coriander, cumin, garam masala, paprika, melted butter and lemon juice (keep some butter and lemon juice back for later).
Coat the aubergine with the yogurt mixture. Marinate in the fridge for 2 hours.
Preheat the grill. Brush the aubergine with a mix of melted butter and lemon juice. Grill until golden on all sides.
in 1 serving of Aubergine Tikka.
, 47% carbs, 9% protein.
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