| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Appetizers, Snacks, Spreads | 2 | Cups | |
INGREDIENTS
| 1 | Eggplant | |
| 2 | T | Extra-virgin olive oil |
| 1 | 3/4" piece ginger, julienned | |
| 1 | Jalapeno pepper, seeded & | |
| slivered | ||
| 1 | t | Whole cumin seeds |
| 2 | Yellow bell peppers, chopped | |
| 1 | Zucchini, coarsely shredded | |
| 2 | Tomatoes, peeled seeded & | |
| chopped | ||
| 2 | T | Lime juice |
| Salt & pepper | ||
| Olive oil spray | ||
| Minced cilantro for garnish |
INSTRUCTIONS
Pre-heat oven to 450F. Char eggplant over a moderate gas flame, turning it frequently, until all the skin is blackened. Transfer to a baking dish & bake until butter soft, 15 to 20 minutes. Cool slightly & scrape off most of the charred skin. Coarsely chop. Heat oil in a skillet over moderate heat. Add ginger, jalapeno & cumin & fry for 30 seconds. Stir in bell peppers & saute till softened (6 to 8 minutes). Add zucchini & tomato & cook for 2 minutes, cool slightly. Place eggplant in a food processor & pulse briefly to puree coarsely. Add pepper mixture & process until the vegetables are coarsely chopped. Add lime juice & season. Pack into a crock & spray with olive oil. At serving time, garnish with cilantro. Cover & store in fridge for 1 week. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 143
Calories From Fat: 18
Total Fat: 2.2g
Cholesterol: 0mg
Sodium: 693mg
Potassium: 1392.5mg
Carbohydrates: 29.1g
Fiber: 9.1g
Sugar: 9g
Protein: 9.2g