Baingan Bharta

This is a great side dish, or can be used as omelette filling or, as my personal trainer likes to do, added to butternut squash soup. Try it over rice if you want.

Ingredients

• 1 large eggplant
• 2 T. vegetable oil
• 1 t. cumin seeds
• 1 t. mustard seeds
• 1 medium onion, chopped
• 1 c. peeled, chopped yams
• 1 c. chopped zucchini (optional)
• 1 1/2 t. grated ginger
• 1 1/2 t. crushed garlic
• 1 T. spicy curry powder
• 1 can fire-roasted, diced tomatoes
• 1/2 cup plain yogurt
• 1 t. fresh minced jalapeno chile pepper
• 1 t. salt (optional)
• 1/4 bunch cilantro, finely chopped

Instructions: 

1. Preheat oven to 350 degrees F.
2. Place eggplant on a medium baking sheet. Bake 45 to 50 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
3. Prep all your vegetables while the eggplant is cooking. When Eggplant is done, remove from heat, cool, peel, and chop.
4. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
5. Mix ginger garlic paste, curry powder, and tomatoes into the saucepan, and cook about 1 minute. Mix in eggplant and jalapeno pepper, and season with salt  (optional). Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Stir in yogurt.  Garnish with cilantro to serve.

Calories: 124

Carbs: 24g

Fat: 2g

Protein: 5g

Sugar: 8g