Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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