* Exported from MasterCook *
Roasted Eggplant with Tomatoes (Baigan Bharta)
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Fatfree
Vegetables
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
2
Medium eggplants
2 tablespoons water
1 1/2
onions -- peeled and finely chopped
3
cloves garlic -- peeled and minced
1 tablespoon fresh
ginger root -- minced
2
green chiles -- or jalapeno peppers, seeded and minced (optional)
1/2 teaspoon ground
cumin
2 teaspoons curry
powder -- or garam masala
1 teaspoon
salt
1
cup fresh peas -- (or frozen)
1 14-oz can diced
tomatoes -- (with jalapenos, optional)
4 tablespoons soy milk
2 tablespoons cilantro --
chopped
Preheat the oven to 400 degrees.
Prick each eggplant with a fork in two or three places. On a baking sheet
lined with aluminum foil, arrange the eggplants. Bake for 30 to 35 minutes
until the eggplants are tender and the skin begins to char. Let cool.
Carefully peel away and discard the skin. Chop the pulp coarsely and set
aside.
In a large nonstick skillet, heat the water. Add the onions and garlic and
sauté for 5 minutes. Add the ginger and green chilies, and cook for 2 more
minutes, until the onions are golden. Add the cumin, curry powder, salt,
peas, and tomatoes, and simmer over medium-low heat for 2 to 3 minutes.
Stir in the mashed eggplant, soy milk, and chopped cilantro. Cook,
stirring, for 10 minutes, until the flavors are well blended.
You can prepare this dish 2 days in advance. Refrigerate, then reheat
before serving.
S(Modified by):
"Susan Voisin"
Start to Finish Time:
"0:45"
- - - - - - - - - - - - - - - - - - -
Per serving: 153 Calories (kcal); 1g Total Fat; (7% calories from fat); 7g
Protein; 33g Carbohydrate; 0mg Cholesterol; 561mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
NOTES : Serve this dish with any Indian bread such as chapatis, pooris, or whole
wheat pita.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0