Curried Eggplantethnic, low-fat, vegetables ----WALDINE VAN GEFFEN VGHC42A---- 2 1/2 lb eggplant; cube* 1 tablespoon oil 1 teaspoon ginger 1 teaspoon salt 4 teaspoon turmeric 2 tablespoon coriander 1 teaspoon cayenne 1/2 pint non-fat yogurt 1 cooked rice 1 parsley; minced for garnish *Any other veggie can be substituted. Saute eggplant in oil or it can be grilled. When browned, add remaining ingredients. If sticking, add a little water. Cool and add yogurt. Serve with rice, garnished with parsley. Source: Lightly Ethnic |
