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Preptime: 20 min.Cooktime: 1 hour 0 min.
Carbs: 31g
Fat: 10g
Fiber: 6g
Protein: 8g
Satfat: 1g
Sodium: 179mg
For the curried eggplant:
2 to 3 medium globe eggplants, each weighing about 1 pound
4 tablespoons olive oil
2 cups chopped yellow onions
1 tablespoon minced garlic
1/4 cup grated ginger root
2 teaspoons ground coriander seeds
2 teaspoons ground cumin
1 teaspoon turmeric
1/4 teaspoon cayenne pepper, or to taste
lemon juice to taste
For the raita:
1 1/2 pints non-fat, plain yogurt, drained for 2 hours
1 1/2 cups finely diced cucumber
1 1/2 cups peeled, seeded and diced tomatoes
2 to 3 tablespoons grated onion
salt to taste
freshly ground black pepper
3 to 4 tablespoons chopped mint or cilantro
2 tablespoons toasted cumin seeds (optional)
Directions:
1. Preheat the oven to 450°F.
2. Place the eggplants in a baking pan and prick them with a fork. Bake until very tender, about 45 minutes. Set in a drainer.
3. When the eggplants are cool enough to handle, peel and remove any large seed pockets. Transfer the pulp to a strainer.
4. Coarsely chop the eggplants or pulse quickly in a food processor.
5. In a medium saute pan, warm the olive oil over medium heat and cook the onions until translucent, about 10 minutes.
6. Add the garlic, ginger and spices and cook for 5 minutes. Add the eggplant. Heat through and then season with salt and pepper and lemon juice to taste.
7. Mix all of the ingredients for the raita in a bowl.
8. Serve the curried eggplant with a bowl of raita.
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