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Curried Green Tomatoes
Instead of "fried green tomatoes" here's a lower-fat version:
1 tablespoon olive oil
1 small clove garlic, minced
1 small red onion, sliced into thin circles
1 teaspoon curry powder, or more to taste
pinch of sugar
pinch cayenne pepper
salt and freshly ground pepper to taste
2 teaspoons olive oil
2 large green tomatoes, sliced 1/4-inch thick
cornmeal for coating
1 tablespoon Italian parsley, finely chopped
Heat oil on medium heat in non-stick skillet. Add garlic, onion slices, curry powder, sugar, salt, and pepper. Stir-fry until onion is limp and garlic is golden—not burned. Remove from pan to plate.
Re-heat pan to medium-high heat with two teaspoons olive oil. Dip tomato slices in cornmeal, then sauté immediately on both sides until golden. Serve tomato slices on plate with onion mixture on top. Sprinkle chopped parsley over all.