Curried Eggplant
By Mary McDougall
From The McDougall Program for Maximum Weight Loss book
Serves: 4
Prep Time: 30 min
Cook Time: 45 min
Ingredients
1 Large
Eggplant
1/2 Cup
Water
1
Medium onion, chopped
1 Tbsp
Grated fresh ginger
1/2 Tsp
Cumin seeds
1
Green bell pepper, chopped
1
Tomato, peeled and chopped (see note)
2 Tsp
Ground coriander
1 Tsp
Ground turmeric
1 Tsp
Cumin
1 Tsp
Paprika
1/4 Tsp
Freshly ground pepper
1 Tbsp
Soy sauce (optional)
1/2 Tsp
Chopped fresh cilantro
Directions
1
Preheat the oven to 400F.
2
Prick 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.
3
Place 1/4 cup of water in a saucepan. Add the onion, ginger, and cumin seeds. Cook, stirring occasionally, until the onion is softened slightly. Add the green pepper, tomato, coriander, turmeric, ground cumin, paprika, and ground pepper. Cook, stirring occasionally, for five minutes. Add the remaining water and soy sauce. Cook for another five minutes. Stir in the eggplant and cook for five minutes longer. Add the cilantro, stir several times, and remove from heat.
NOTE: To peel the tomato, plunge it into boiling water, then remove it and slip off the skin.
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