| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Spanish |
|
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Eggplant (2 1/2 – 3 lbs), peeled |
| 1/2 |
c |
Olive oil |
| 1 |
lg |
Spanish onion, coarsely chopped |
| 1 |
lg |
Carrot, coarsely chopped |
| 1 |
c |
Drained garbanzo beans (chick peas, cici beans) |
| 1 |
lg |
Clove garlic (I'd add more) |
| 1 |
ts |
Kosher salt |
| 1/2 |
ts |
Fresh ground black pepper, or to taste |
| 1/4 |
ts |
Ground allspice |
| 3 |
lg |
Tomatoes, peeled and coarsely chopped (I'd use canned, crushed or whole) |
| 1 |
ts |
Dried mint |
| 2 |
tb |
Minced fresh cilantro |
INSTRUCTIONS
Cut eggplant in half lengthwise, and lenghtwise again into 1 inch strips.
Cut each strip into 1 1/2 inch lengths.
In large, non-reactive saucepan, heat the oil. Add onion, and stir over
medium heat until softened, 3-4 minutes. Add carrot, beans, garlic, salt &
pepper and allspice. Cover and simmer, stirring occasionally in a folding
motion, for 10 minutes.
Add tomatoes and enough water to bring liquid to half the depth of the
solids. Cover and continue cooking for 20 minutes.
Stir in the mint, cover and cook until eggplant is very tender, about 10
minutes more.
Serve hot, room temperature , or cold. Stir in cilantro just before
serving.
Per Serving: 476 calories, 9 GM protein, 42 GM carbs, 32 GM fat, 3 MG
cholesterol, 5 GM saturated fat, 706 MG sodium.
Posted to Digest eat-lf.v096.n177
From: Jackie Nowicki <jackie@fpsi.dgsys.com>
Date: Fri, 4 Oct 96 12:32:05 PDT
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”