Eggplant Curry, Garden Salad and Spicy Roasted Chick Peas
This curry was surprisingly simple to put together, and tasted fantastic! This is the "recipe" I used, but since I don’t actually measure anything, this is an approximation of what I did.
Cut the eggplant in half longways, brush with olive oil and garlic, and place in a glass baking dish with a little bit of water. Bake at 450ºF about 40 minutes, or until tender. Let cool, then peel and chop.
Heat a saucepan, and add a little bit of water, then a chopped onion and cumin powder. Add finally chopped garlic and ginger, curry powder, and one can of crushed tomatoes (undrained).
Add eggplant and a chopped jalapeno pepper. Add nonfat Greek yogurt to thicken. Turn down heat, cover and cook for 15 minutes.
And DESSERT!
Chocolate Cayenne Ice Cream from Jeni's Splendid Ice Cream
-
No comments:
Post a Comment