*  Exported from  MasterCook Mac  *
 
                              Curried Eggplant
 
 Recipe By     : The McDougall Program for Maximum Weight Loss
 Serving Size  : 4    Preparation Time :1:30
 Categories    : Vegetables                       Curries
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      large         eggplant
      1/2  cup           water
    1      medium        onion -- chopped
    1      tablespoon    grated ginger root
      1/2  teaspoon      cumin seed
    1                    green bell pepper -- chopped
    1                    tomato -- peeled and chopped
    2      teaspoons     ground coriander
    1      teaspoon      ground turmeric
    1      teaspoon      ground cumin
    1      teaspoon      paprika
      1/4  teaspoon      fresh ground pepper
    1      tablespoon    soy sauce
      1/2  cup           chopped fresh cilantro
 
 Preheat oven to 400° F.
 
 Prick the eggplant all over with a fork.  Place in a shallow baking dish
 and bake until very soft, about 45 minutes.  Remove from the oven and cool.
 Cut in half and scoop out the pulp.  Chop the pulp and set aside.
 
 Place 1/4 cup of water in saucepan.  Add the onion, ginger and cumin seeds.
 cook, stirring occasionally, until the onion softens slightly.  Add the
 green pepper, tomato, coriander, turmeric, cumin, paprika, and pepper.
 Cook, stirring occasionally, for 5 minutes.  Add the remaining water and
 soy sauce.  Cook for another 5 minutes.  Stir in the eggplant and cook for
 5 minutes longer.  Add the cilantro, stir several times, and remove from
 the heat.
 
                    - - - - - - - - - - - - - - - - - -
 
 
 Per serving: 55 Calories; 1g Fat (11% calories from fat); 2g Protein; 12g
 Carbohydrate; 0mg Cholesterol; 266mg Sodium
 
 NOTES : To peel the tomato, plunge it into boiling water, then remove it
 and slip off the skin.
 
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