Kraft Catalina dressing adds just the right tangy flavour and its own unique taste to this dish!
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup water
1/4 cup Kraft Catalina Dressing
1/4 cup chopped fresh coriander (cilantro)
2 Tbsp. reduced-sodium soy sauce
1 tsp. corn starch
1/2 tsp. garam masala
1/2 tsp. ground cumin
1/2 tsp. red chili powder or cayenne pepper
2 Tbsp. oil
1 eggplant (1 lb./450 g), cut into 1/2-inch cubes
3 green onions, chopped
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How do I make it ?
Mix first 8 ingredients untl well blended; set aside.
Heat oil in large nonstick skillet on medium-high heat. Add eggplant, cook 10 min. or untlil tender and lightly browned, stirring frequently. Add onions; cook and stir 1 min.
Stir in dressing mixture; cook and stir 30 sec. or until thickened.
Kraft Kitchen Tips!
Cook 1/2 cup chopped red onions with the cubed eggplant.
Serve with Sesame Paneer Fried Rice.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 480 mg
Carbohydrate 13 g
Fibre 4 g
Sugars 6 g
Protein 2 g
Makes 4 servings, 1/2 cup (125 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.