Roasted Eggplant with Chilies

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* Exported from MasterCook *

 

Roasted Eggplant with Chilies

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Indian Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 lb Eggplant

1/2 c Olive oil

2 c Onion, finely chopped

1 c Tomatoes, chopped

1/2 c Finely shredded ginger

1 t Salt

1/2 c Red chili peppers

1 tb Hungarian sweet paprika

1/2 ts Ground black pepper

1/2 c Chopped coriander

 

Grill or broil whole eggplants until they collapse. When cool enough to

handle, slit them open & scoop out the flesh into a skillet with the oil.

Add the onion & cook over a medium heat for 10 minutes. Stir frequently

to prevent scorching.

 

Add all the reemaining ingredients excepting the coriander. Cook,

stirring often for 10 to 15 minutes. Take care not to let it burn. Stir

in the coriander & serve.

 

Bruce Cost, " Ginger East to West "

 

 

 

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Per Serving (excluding unknown items): 295 Calories; 27g Fat (80.0% calories

from fat); 2g Protein; 13g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

540mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 5 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

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