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John Stott

Roasted Eggplant With Chilies

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs Indian Chili, Indian, Vegetarian 4 Servings

INGREDIENTS

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 T Hungarian sweet paprika
1/2 t Ground black pepper
1/2 c Chopped coriander

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 537
Calories From Fat: 340
Total Fat: 39.1g
Cholesterol: 0mg
Sodium: 699.6mg
Potassium: 1620mg
Carbohydrates: 60.5g
Fiber: 36.9g
Sugar: 10.4g
Protein: 11.8g


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