| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Veg05 |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Eggplant; one small |
| 6 |
|
Cloves garlic; peeled |
| 1/2 |
c |
Chopped green chiles; canned |
| 1 |
pn |
Ground cumin |
| 1 |
pn |
Paprika |
| 1 |
pn |
Freshly ground black pepper |
| 1 |
pn |
Salt |
| 1/4 |
c |
Frozen orange juice concentrate; undiluted |
| 2 |
tb |
Chopped cilantro leaves |
| 1 1/2 |
c |
Water |
| 3/4 |
c |
Dried couscous |
| 3 |
c |
Baby lettuce leaves |
|
|
OR mixed spring greens |
| 6 |
tb |
Fresh orange juice |
| 6 |
tb |
Cooked kidney beans; well rinsed |
| 6 |
tb |
Cooked garbanzo beans; well rinsed |
INSTRUCTIONS
EGGPLANT SALAD
ADDITIONS
1) Preheat oven to 375F.
2) Spray a baking sheet lightly with non-stick vegetable cooking spray.
Place the eggplant on the baking sheet and roast for about 1 hour,, or
until it is very soft. Halfway through the baking time place the garlic on
the baking sheet with the eggplant. Remove the baking sheet from the oven
and let cool until the eggplant can be safely handled.
3) Peel the eggplant and cut it into thin strips. Mince the garlic.
4) Combine the eggplant and garlic with the remaining ingredients for hte
eggplant salad.
5) Bring the water to a boil in a small saucepan. Add the couscous, mix
well, cover, and remove from the heat. Let sant for at least 5 minutes or
until all the liquid has been absorbed.
6) To serve: place 1/2 cup of the greens on each of 6 plates. Drizzle the
greens with 1 tablespoon of orange juice.
7) Spray the inside of a small, 3-inch bowl or ramekin with vegetable oil.
Pack 1/4 cup of the eggplant strips into the bowl. Top with 1/4 cup
couscous, pressing down firmly. Invert the bowl on the greens on each
plate, then carfully remove the bowl.
8) Sprinkle the greens on each plate with 1 tablespoons each of kidney and
garbanzo beans.
NUTRITION estimated by publisher: each serving 140 cals, less than 1g fat
(4% cff)
NOTES : This is both an attractive and a nutritious appetizer. It is
practically fat free, the combination of couscous and beans provides a
complete plant protein.
Recipe by: Canyon Ranth cookbook by Jeanne Jones (1998)
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