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From: Willow Herself on 15 Sep 2006 15:14 This recipe is adapted from a recipe in the book "Classic Indian Cooking" from Julie Sahni, I own the book, but got this in a cooking class last night it's DELICIOUS! Spicy, so adjust accordingly to your taste. The points are just the oil you use, and a very small baked potato (the original recipe is for 8 servings, and ask for 1 baked potato, so get a tiny one!). By itself it's a meal, I had it with a split peas Dal which is a little more points intensive (5 per serving, I had 1/2 serving) but you could have it with only shredded chicken on top and it'd be awesome! Will~ Smoked Eggplant with potato and spices (Baigan Bharta) 4 servings, 1-2 pts/ serving (core with olive oil) Ingredients: 1 medium eggplant sliced lengthwise ½ inch thick 1 small baking potato, yukon gold or russet, cut into chunks (1/4 - ½ inches) Olive or vegetable oil ½ cup finely chopped onion 1 tsp minced garlic 1 TBSP minced ginger ¾ cup finely chopped ripe tomatoes or ½ cup canned diced tomatoes, drained 1 serrano chile, seeded and thinly sliced 1 tsp kosher salt ½ - ¾ tsp cumin seed ¼ - ½ tsp fennel seed ½ tsp ground turmeric ¼ tsp cayenne pepper ½ cup water (or as needed) 2 TBSP finely chopped cilantro Pinch Garam Masala Directions : Lightly oil a baking sheet and lay eggplant slices on the sheet. Baste top side of eggplant with oil. Bake at 400F until soft. For a more authentic smoky flavor, you can roast the eggplant on a charcoal or gas grill. When eggplant has cooled remove the outer skin and any large pocket of seeds. Mash the remaining eggplant in a bowl. On top of the stove, heat a medium saucepan with about 1TBSP of oil. When hot, add the onion, garlic, ginger, cumin, fennel, turmeric and cayenne pepper. Cook, stirring often until the onion is light brown, about 6 minutes. Add the tomatoes and cook for about 5 minutes, stirring frequently. Add the eggplant, potatoes, chilies and water and bring to a boil. Reduce heat to low and simmer until all the vegetables are soft, about 8-10 minutes. Uncover, increase the heat to medium-high and continue cooking and stirring, until the excess moisture has evaporated. Correct seasonings. When ready to serve, sprinkle with garam masala and cilantro.
From: Eddie-Type2 on 15 Sep 2006 15:56 Sounds really good Willow!...........might have to try this one out :) I hope things are well with you. Eddie Weight June05-359.0lbs Current Weight-284.6lbs Loss to date=74.4lbs Goal Weight-180.0lbs "Willow Herself" <willowkinda(a)somethingkikeseamountains.net> wrote in message news:PYCOg.1292$vJ2.205(a)newssvr12.news.prodigy.com... This recipe is adapted from a recipe in the book "Classic Indian Cooking" from Julie Sahni, I own the book, but got this in a cooking class last night it's DELICIOUS! Spicy, so adjust accordingly to your taste. The points are just the oil you use, and a very small baked potato (the original recipe is for 8 servings, and ask for 1 baked potato, so get a tiny one!). By itself it's a meal, I had it with a split peas Dal which is a little more points intensive (5 per serving, I had 1/2 serving) but you could have it with only shredded chicken on top and it'd be awesome! Will~ Smoked Eggplant with potato and spices (Baigan Bharta) 4 servings, 1-2 pts/ serving (core with olive oil) Ingredients: 1 medium eggplant sliced lengthwise ½ inch thick 1 small baking potato, yukon gold or russet, cut into chunks (1/4 - ½ inches) Olive or vegetable oil ½ cup finely chopped onion 1 tsp minced garlic 1 TBSP minced ginger ¾ cup finely chopped ripe tomatoes or ½ cup canned diced tomatoes, drained 1 serrano chile, seeded and thinly sliced 1 tsp kosher salt ½ - ¾ tsp cumin seed ¼ - ½ tsp fennel seed ½ tsp ground turmeric ¼ tsp cayenne pepper ½ cup water (or as needed) 2 TBSP finely chopped cilantro Pinch Garam Masala Directions : Lightly oil a baking sheet and lay eggplant slices on the sheet. Baste top side of eggplant with oil. Bake at 400F until soft. For a more authentic smoky flavor, you can roast the eggplant on a charcoal or gas grill. When eggplant has cooled remove the outer skin and any large pocket of seeds. Mash the remaining eggplant in a bowl. On top of the stove, heat a medium saucepan with about 1TBSP of oil. When hot, add the onion, garlic, ginger, cumin, fennel, turmeric and cayenne pepper. Cook, stirring often until the onion is light brown, about 6 minutes. Add the tomatoes and cook for about 5 minutes, stirring frequently. Add the eggplant, potatoes, chilies and water and bring to a boil. Reduce heat to low and simmer until all the vegetables are soft, about 8-10 minutes. Uncover, increase the heat to medium-high and continue cooking and stirring, until the excess moisture has evaporated. Correct seasonings. When ready to serve, sprinkle with garam masala and cilantro.
From: Stormmee on 15 Sep 2006 19:46 sounds very nice, Lee Willow Herself <willowkinda(a)somethingkikeseamountains.net> wrote in message news:PYCOg.1292$vJ2.205(a)newssvr12.news.prodigy.com... This recipe is adapted from a recipe in the book "Classic Indian Cooking" from Julie Sahni, I own the book, but got this in a cooking class last night it's DELICIOUS! Spicy, so adjust accordingly to your taste. The points are just the oil you use, and a very small baked potato (the original recipe is for 8 servings, and ask for 1 baked potato, so get a tiny one!). By itself it's a meal, I had it with a split peas Dal which is a little more points intensive (5 per serving, I had 1/2 serving) but you could have it with only shredded chicken on top and it'd be awesome! Will~ Smoked Eggplant with potato and spices (Baigan Bharta) 4 servings, 1-2 pts/ serving (core with olive oil) Ingredients: 1 medium eggplant sliced lengthwise ½ inch thick 1 small baking potato, yukon gold or russet, cut into chunks (1/4 - ½ inches) Olive or vegetable oil ½ cup finely chopped onion 1 tsp minced garlic 1 TBSP minced ginger ¾ cup finely chopped ripe tomatoes or ½ cup canned diced tomatoes, drained 1 serrano chile, seeded and thinly sliced 1 tsp kosher salt ½ - ¾ tsp cumin seed ¼ - ½ tsp fennel seed ½ tsp ground turmeric ¼ tsp cayenne pepper ½ cup water (or as needed) 2 TBSP finely chopped cilantro Pinch Garam Masala Directions : Lightly oil a baking sheet and lay eggplant slices on the sheet. Baste top side of eggplant with oil. Bake at 400F until soft. For a more authentic smoky flavor, you can roast the eggplant on a charcoal or gas grill. When eggplant has cooled remove the outer skin and any large pocket of seeds. Mash the remaining eggplant in a bowl. On top of the stove, heat a medium saucepan with about 1TBSP of oil. When hot, add the onion, garlic, ginger, cumin, fennel, turmeric and cayenne pepper. Cook, stirring often until the onion is light brown, about 6 minutes. Add the tomatoes and cook for about 5 minutes, stirring frequently. Add the eggplant, potatoes, chilies and water and bring to a boil. Reduce heat to low and simmer until all the vegetables are soft, about 8-10 minutes. Uncover, increase the heat to medium-high and continue cooking and stirring, until the excess moisture has evaporated. Correct seasonings. When ready to serve, sprinkle with garam masala and cilantro.
From: Gary G on 16 Sep 2006 02:08 One of my favorites when I go Indian...Thanks for the recipe...GG "Willow Herself" <willowkinda(a)somethingkikeseamountains.net> wrote in message news:PYCOg.1292$vJ2.205(a)newssvr12.news.prodigy.com... This recipe is adapted from a recipe in the book "Classic Indian Cooking" from Julie Sahni, I own the book, but got this in a cooking class last night it's DELICIOUS! Spicy, so adjust accordingly to your taste. The points are just the oil you use, and a very small baked potato (the original recipe is for 8 servings, and ask for 1 baked potato, so get a tiny one!). By itself it's a meal, I had it with a split peas Dal which is a little more points intensive (5 per serving, I had 1/2 serving) but you could have it with only shredded chicken on top and it'd be awesome! Will~ Smoked Eggplant with potato and spices (Baigan Bharta) 4 servings, 1-2 pts/ serving (core with olive oil) Ingredients: 1 medium eggplant sliced lengthwise ½ inch thick 1 small baking potato, yukon gold or russet, cut into chunks (1/4 - ½ inches) Olive or vegetable oil ½ cup finely chopped onion 1 tsp minced garlic 1 TBSP minced ginger ¾ cup finely chopped ripe tomatoes or ½ cup canned diced tomatoes, drained 1 serrano chile, seeded and thinly sliced 1 tsp kosher salt ½ - ¾ tsp cumin seed ¼ - ½ tsp fennel seed ½ tsp ground turmeric ¼ tsp cayenne pepper ½ cup water (or as needed) 2 TBSP finely chopped cilantro Pinch Garam Masala Directions : Lightly oil a baking sheet and lay eggplant slices on the sheet. Baste top side of eggplant with oil. Bake at 400F until soft. For a more authentic smoky flavor, you can roast the eggplant on a charcoal or gas grill. When eggplant has cooled remove the outer skin and any large pocket of seeds. Mash the remaining eggplant in a bowl. On top of the stove, heat a medium saucepan with about 1TBSP of oil. When hot, add the onion, garlic, ginger, cumin, fennel, turmeric and cayenne pepper. Cook, stirring often until the onion is light brown, about 6 minutes. Add the tomatoes and cook for about 5 minutes, stirring frequently. Add the eggplant, potatoes, chilies and water and bring to a boil. Reduce heat to low and simmer until all the vegetables are soft, about 8-10 minutes. Uncover, increase the heat to medium-high and continue cooking and stirring, until the excess moisture has evaporated. Correct seasonings. When ready to serve, sprinkle with garam masala and cilantro.
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