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Recipe Name: Aubergine And Cashews Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Main dish Comments:
Preparation Time:
Number of Servings: 2

1 Aubergine, eggplant
Penne or fusili
1/4 Cup(s) Cashews, broken
8 Ounce(s) Tomatoes, canned
4 Mushrooms
Cream, light
1 Teaspoon(s) Cumin
1 Teaspoon(s) Garam masala
1/4 Teaspoon(s) Cayenne or to taste
1 Teaspoon(s) Coriander, ground
1/2 Teaspoon(s) Turmeric
Salt and pepper
Chop aubergine into 1 and 1/2 cm rings then into 8 or 4 depending on
size of auburgine. Heat oil in a large frying pan. Chop mushrooms. Fry
aubergine until just soft. Add mushrooms and cashews, continue to fry
until mushroms just soften. Add spices, stir thoroughly. Chop tomatoes
and add to mix. Add a bit of tomato puree. Stir well. Drain cooked
pasta. Add cream to mix until it's a reasonable consistency. Stir
well. Add pasta, mix together until thoroughly coated. Serve with
green salad. Recipe from Richard Alan Drew <> MM
by DEEANNE Recipe By : File

Nutrition (calculated from recipe ingredients)
Calories: 33
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 165.5mg
Potassium: 325.4mg
Carbohydrates: 6.6g
Fiber: 2g
Sugar: 3.2g
Protein: 1.9g

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