India Spiced Eggplant

---------- Recipe via Meal-Master (tm) v8.03

Title: INDIA SPICED EGGPLANT
Categories: Main dish, Vegetables
Yield: 6 servings

2 lb Eggplant
2 tb Salad oil
1/2 ts Cumin seeds
1 tb Fresh ginger, minced
1 Medium red onion
1 ts Turmeric
1/2 Green pepper
2 ts Ground coriander
1 ts Ground cumin
1 ts Paprika
1 ts Salt
1/4 ts Black pepper
1 Tomato (large)
1/4 c Water
1/4 c Fresh cilantro, chopped

Place whole eggplant in a shallow pan and bake in a
400øF. oven until very soft, about 50 minutes.
Alternatively, prick with a fork, set on paper
toweling, and microwave, uncovered, at 100% for 18-20
minutes. Cool slightly. Cut eggplant open and scoop
out the pulp in large chunks, discarding larger seed
pockets, stem and skin. Coarsely chop. (Some people
prefer to leave the skin on and chop the eggplant into
1" cubes.) Set in a colander to drain.
Coarsely slice red onion. Mince ginger. Heat oil in a
wide frying pan over medium heat. Add cumin seeds,
ginger, and onion and cook, stirring occasionally,
until onion is soft. Coarsely chop tomato and seeded
green pepper. Add to onion mixture along with
turmeric, coriander, ground cumin, paprika, salt, and
pepper. Cook, stirring occasionally, for 5 minutes.
Add water and bring to a simmer. Reduce heat to low
and simmer for 10 minutes. Stir in chopped eggplant
and cook for 5 minutes just to heat through and blend
flavors. Just before serving, stir in coarsely
chopped cilantro. Per serving: 2 g protein, 11 g
carbohydrate, 0 g cholesterol, 80 calories.

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