| 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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