Roasted Eggplant With Chilies

The prevailing idea seems to be, that I come to God and ask Him for something that I want, and that I expect Him to give me that which I have asked. But this is a most dishonouring and degading conception. The popular belief reduces God to a servant, our servant: doing our bidding, performing our pleasure, granting our desires. No, prayer is a coming to God, telling Him my need, committing my way unto the Lord, and leaving Him to deal with it as seemeth Him best.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs	Indian	Chili, Indian, Vegetarian	4	Servings

INGREDIENTS

2	lb	Eggplant
1/2	c	Olive oil
2	c	Onion, finely chopped
1	c	Tomatoes, chopped
1/2	c	Finely shredded ginger
1	t	Salt
1/2	c	Red chili peppers
1	T	Hungarian sweet paprika
1/2	t	Ground black pepper
1/2	c	Chopped coriander

INSTRUCTIONS

Grill or broil whole eggplants until they collapse. When cool enough
to handle, slit them open & scoop out the flesh into a skillet with
the oil. Add the onion & cook over a medium heat for 10 minutes.  Stir
frequently to prevent scorching. Add all the reemaining  ingredients
excepting the coriander. Cook, stirring often for 10 to  15 minutes.
Take care not to let it burn. Stir in the coriander &  serve.

A Message from our Provider:

“Jesus rights wrongs”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 537 Calories From Fat: 340 Total Fat: 39.1g Cholesterol: 0mg Sodium: 699.6mg Potassium: 1620mg Carbohydrates: 60.5g Fiber: 36.9g Sugar: 10.4g Protein: 11.8g