Guest guest Posted March 13, 2002 Report Share Posted March 13, 2002 * Exported from MasterCook * Eggplant or Brinjal Puree with Coconut Milk from India Recipe By :Troth Wells Serving Size : 2 Preparation Time :0:00 Categories : Troth_Wells Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 eggplant -- halved 1 cup coconut milk -- more or less 1 garlic clove -- crushed 1/2 teaspoon minced fresh ginger root -- or less to taste 1/4 teaspoon chili powder salt 1. Make slits in the eggplant skin and cook under the broiler for 10 to 15 minutes or so, turning often so that it softens all over. 2. When it is done, chop finely or put in the blender with all the other ingredients, adding more milk if necessary. Serve with toast or hot bread. Description: " Vegan: good with pita or with raw vegetable sticks " Source: " Global Vegetarian Cooking: Quick and Easy Recipes from Around the World (2001) " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 339 Calories; 29g Fat (71.2% calories from fat); 5g Protein; 21g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 3 Vegetable; 1/2 Fruit; 6 Fat. Nutr. Assoc. : 0 0 0 0 0 0 .. =^..^= PatH http://home.earthlink.net/~kitpath/ Link to mastercook resource network, recipes, more Get COVERS for cookbooks; tested Lowfat recipes Quote Link to comment Share on other sites More sharing options...
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