Roasted Eggplant with Chilies
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
eggplant
|
|
| ½ | cup |
olive oil
|
|
| 2 | cups |
onions
finely chopped |
|
| 1 | cup |
tomatoes
chopped |
|
| ½ | cup |
ginger
finely shredded |
*
|
| 1 | teaspoon |
salt
|
|
| ½ | cup |
red chili peppers
|
|
| 1 | tablespoon |
paprika
|
|
| ½ | teaspoon |
black pepper
ground |
|
| ½ | cup |
coriander
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
eggplant
|
|
| 118 | ml |
olive oil
|
|
| 473 | ml |
onions
finely chopped |
|
| 237 | ml |
tomatoes
chopped |
|
| 118 | ml |
ginger
finely shredded |
*
|
| 5 | ml |
salt
|
|
| 118 | ml |
red chili peppers
|
|
| 15 | ml |
paprika
|
|
| 2.5 | ml |
black pepper
ground |
|
| 118 | ml |
coriander
chopped |
*
|
Directions
Grill or broil whole eggplants until they collapse.
When cool enough to handle, slit them open and scoop out the flesh into a skillet with the oil.
Add the onion and 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 and serve.
