Seared Curried Eggplant With Spicy Yogurt Sauce

[T]here is nothing in us or done by us at any stage of our earthly development because of which we are acceptable to God. We must always be accepted for Christ’s sake or we cannot ever be accepted at all. This is not true of us only “when we believe,” it is just as true after we have believed. It will continue to be true as long as we live… It is always, on His “blood and righteousness” alone that we can rest. There is never anything that we are or have or do that can take His place or that take a place along with Him. We are always unworthy, and all that we have or do of good is always of pure grace.

B.B. Warfield

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables, Grains, Dairy		Caprial3	4	Servings

INGREDIENTS

2		Eggplants, cut lengthwise
		into
		1/2-inch-thick
		slices
		Kosher salt
1/4	c	Rice vinegar
3		Cloves garlic
1	T	Peeled, chopped fresh
		ginger
2		Shallots, chopped
1/2	c	Plus 2 tablespoons vegetable
		oil
1/2	c	Coconut milk
1 1/2	T	Curry powder, toasted
2	t	Chile paste
1	t	Chopped cilantro
2		Cloves garlic, chopped
1	T	Peeled, chopped fresh
		ginger
1	c	Plain yogurt
1	t	Ground toasted cumin seeds
1	t	Chile paste plus additional
		as needed
		Soy sauce
1/4	c	Olive oil

INSTRUCTIONS

To prepare the eggplant, salt the slices and let drain on paper  towels
for about 10 minutes. Put the vinegar, garlic, ginger, and  shallots in
a medium bowl and stir. Add the oil and coconut milk and  whisk to mix.
Add the curry, chile paste, and cilantro and mix well.  Place the
eggplant in a large bowl and pour the marinade over it.  Marinate for
at least 30 minutes.  Meanwhile, prepare the sauce. Put the garlic,
ginger, and yogurt in a  medium bowl and whisk together. Add the
remaining ingredients and mix  well. Place in the refrigerator until
ready to use.  Preheat the oven to 150 degrees. Heat 1 tablespoon of
the oil in a  large nonstick saute pan over high heat until smoking
hot. Add as  many eggplant slices as will fit in the pan without
overcrowding.  Brown the slices well on both sides until the eggplant
is tender, 2  to 3 minutes per side. Transfer to a plate and place in
the oven to  keep warm, then repeat with the remaining eggplant. If
needed, add  the remaining oil during the cooking process.  Place the
eggplant on a serving platter, drizzle with the sauce, and  serve.
Converted by MC_Buster.  Per serving: 304 Calories (kcal); 23g Total
Fat; (64% calories from  fat); 6g Protein; 23g Carbohydrate; 8mg
Cholesterol; 42mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat;
3 Vegetable; 0 Fruit; 4 1/2  Fat; 0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 769 Calories From Fat: 477 Total Fat: 56g Cholesterol: 3.7mg Sodium: 468.4mg Potassium: 1308.1mg Carbohydrates: 64.5g Fiber: 6g Sugar: 4.7g Protein: 14.7g