Eggplant Curry over parmesan couscous!
This was soooo good! And totally vegetarian!
First I cut a large eggplant in half lengthwise and put it facedown on a baking sheet in the oven on 450 for 25 minutes.
While that's cooking, saute one chopped onion with 1 teaspoon of cumin seeds until the onion is tender.
Mix in 1 teaspoon minced ginger, 1 teaspoon garlic, 1 tablespoon curry powder, 1 can rotel, 1 teaspoon chopped jalepenos, 1/2 cup plain yogurt.
When the eggplant is done, spoon out the flesh and cut it into cubes. Add it to the mixture along with 1 cup frozen peas. Cover it and cook on high for a few minutes, stirring occasionally.
First I cut a large eggplant in half lengthwise and put it facedown on a baking sheet in the oven on 450 for 25 minutes.
While that's cooking, saute one chopped onion with 1 teaspoon of cumin seeds until the onion is tender.
Mix in 1 teaspoon minced ginger, 1 teaspoon garlic, 1 tablespoon curry powder, 1 can rotel, 1 teaspoon chopped jalepenos, 1/2 cup plain yogurt.
When the eggplant is done, spoon out the flesh and cut it into cubes. Add it to the mixture along with 1 cup frozen peas. Cover it and cook on high for a few minutes, stirring occasionally.
Then I made some 5-minute couscous to go with it. YUM.
This is the abridged version because SYTYCD is on TV. And I gotta go watch!!!
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