| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Moroccan |
Vegetable |
6 |
Servings |
INGREDIENTS
| 2 |
t |
Curry powder |
| 2 |
t |
Ground cumin |
| 1 |
t |
Ground cinnamon |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Pepper |
| 1 |
T |
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 |
T |
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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