1 medium eggplant
1 medium onion, chopped
3 garlic cloves, minced
1 t turmeric
½ t salt
¼ t black pepper
1 large tomato, peeled & seeded or ½ C canned tomatoes
1 t curry powder
1 t mustard seeds
1 dash cayenne (adjust to taste)
Roast the eggplants over a charcoal grill, or roast them in a 400° F. oven until brown on the outside and soft on the inside. Cool and peel. Saute the onions in water until translucent, then add garlic and mustard seeds. Cook until the onions begin to turn golden. Stir in the turmeric, cayenne and curry. Add the eggplant pulp, onion mixture, and tomato to a food processor and blend. Add half the tomato and taste. The more tomato you add, the sweeter it becomes. The traditional mixture is thick and red-brown. Add the salt and pepper. Serve over steamed brown rice.
3 servings, each: Calories 72.6, Fat 0.91 g. (10% cff), Carbohydrate 16.05 g., Protein 2.32 g.
You can still use your barbecue. Many vegetables are delicious grilled when marinated or plain. While still hot, use it to cook sliced sweet potatoes, carrots, and other veggies that you can refrigerate and use later as a snack.
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©2000 Dr. Neal Pinckney Healing Heart Foundation