| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Vegetarian |
Entree, Vegetarian |
2 |
Servings |
INGREDIENTS
|
|
Spicy yogurt spread (see recipe) |
| 1 |
|
Sweet onion; slivered |
| 1 |
ts |
Olive oil |
|
|
Salt and pepper |
| 1 |
|
Anaheim chili pepper; or more, diced |
| 5 |
oz |
Japanese eggplant; cubed |
| 1 |
tb |
Cajun seasoning; hot |
| 1 |
tb |
Fresh ginger root; minced |
| 1 |
|
Clove garlic; crushed |
| 2 |
tb |
Chopped fresh cilantro |
| 1 |
tb |
Chopped fresh basil; spicy globe -x— |
|
|
Pine nut sauce (see recipe) |
| 2 |
|
Pita bread; whole-wheat, lightly toasted |
| 1 |
c |
Watercress; leaves only |
| 1 |
|
Ripe tomato; sliced |
| 1 |
c |
Seedless grapes |
|
|
Lemon wedges |
INSTRUCTIONS
This idea comes from PITA SANDWICH WITH EGGPLANT AND WALNUT SAUCE (ref: The
Savory Way by Deborah Madison). That version uses fried eggplant, raw
cucumber and roasted red pepper slices with either a walnut or a pinenut
sauce. This version is a nutty stew. When served with lemon, it reminds us
of Falafel.
Put the onion in a wok and add the oil; toss to coat. Turn the heat to
high, salt and pepper the onion; lightly brown the onion. Add the Anaheim
peppers, and the eggplant and fry until the eggplant has begun to color.
Add seasonings (Commercial Cajun blend, fresh ginger and garlic). Reduce
heat, add the cilantro and basil.
Meanwhile, prepare the nut sauce. Add the nut sauce to the wok, increasing
the heat, and thinning the sauce with water as needed. Warm thru.
TO SERVE: Lightly toast (warm) a pita bread; cut in half, open up the
pockets, and spread both halves generously with the yogurt mixture. Place
1/4 cup of the water cress leaves in each half. Stuff with eggplant
mixture. Serve with grapes, tomato slices, extra cucumber, lemon wedges,
and yogurt spread.
A C E S ! -- patH MENU 473 cals, 12.3 g fat, 21.5% cff. This recipe: 315.4
cals, 4.9 g fat. 12.6%
Recipe by: PatHanneman Sep 1997 Riverside
Posted to Digest eat-lf.v097.n222 by KitPATh <phannema@wizard.ucr.edu> on
Sep 04, 1997
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