| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Moroccan | Vegetable | 6 | Servings |
INGREDIENTS
| 2 | ts | Curry powder |
| 2 | ts | Ground cumin |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | tb | Olive oil |
| 8 | c | Cubed peeled eggplant (about 1-1/2 pounds) — (1/2-inch) |
| 2 1/3 | c | Chopped tomato |
| 1 1/2 | c | Chopped onion |
| 1 | c | Chopped carrot |
| 1 | c | Chopped green cabbage |
| 1 | tb | Minced peeled gingerroot |
| 2 | Cloves garlic; minced | |
| 2 | c | Tomato juice |
| 1 | c | Orange juice |
| 1 | c | Water |
| 2 | c | Uncooked couscous |
INSTRUCTIONS
Date: Mon, 04 Mar 1996 20:16:30 From: smiler@gnn.com (Scott Miller) I don't know the exact recipe used at Houston's, but it is good. It tastes like it is probably a *wysiwyg* type of recipe --> probably no *secret* ingredients. Here are a couple of my favorites from Cooking Light Magazine: Recipe By: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 193 Combine first 5 ingredients in a small bowl; stir well. Heat oil in an ovenproof Dutch oven over medium-high heat. Add spice mixture, eggplant, and next 6 ingredients (eggplant through garlic); saute 3 minutes. Add tomato juice, orange juice, and water; bring to a boil. Reduce heat, and simmer 2 minutes. Remove from heat; stir in couscous. Cover and bake at 350 degrees for 20 minutes. Yield: 6 servings (serving size: 2 cups). MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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