Recipe By : The McDougall Program for Maximum Weight Loss
Serving Size : 4 Preparation Time :1:30
Categories : Vegetables Curries
Amount Measure Ingredient -- Preparation Method
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1 large eggplant
1/2 cup water
1 medium onion -- chopped
1 tablespoon grated ginger root
1/2 teaspoon cumin seed
1 green bell pepper -- chopped
1 tomato -- peeled and chopped
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon paprika
1/4 teaspoon fresh ground pepper
1 tablespoon soy sauce
1/2 cup chopped fresh cilantro
Preheat oven to 400° F.
Prick the eggplant all over with a fork. Place in a shallow baking dish
and bake until very soft, about 45 minutes. Remove from the oven and cool.
Cut in half and scoop out the pulp. Chop the pulp and set aside.
Place 1/4 cup of water in saucepan. Add the onion, ginger and cumin seeds.
cook, stirring occasionally, until the onion softens slightly. Add the
green pepper, tomato, coriander, turmeric, cumin, paprika, and pepper.
Cook, stirring occasionally, for 5 minutes. Add the remaining water and
soy sauce. Cook for another 5 minutes. Stir in the eggplant and cook for
5 minutes longer. Add the cilantro, stir several times, and remove from
the heat.
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Per serving: 55 Calories; 1g Fat (11% calories from fat); 2g Protein; 12g
Carbohydrate; 0mg Cholesterol; 266mg Sodium
NOTES : To peel the tomato, plunge it into boiling water, then remove it
and slip off the skin.
