Moroccan Eggplant And Garbanzo Beans Recipe
Ingredients
| Eggplant | 1 Medium | |
| 1 large onion, cut in thin crescents | ||
| 1 large clove garlic, chopped | ||
| 1 medium green pepper, cut in 1-inch pieces | ||
| Red pepper flakes | 1/8 Teaspoon, crushed | |
| Water | 1 Cup (16 tbs) | |
| Curry powder | 1 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| Honey | 2 Teaspoon | |
| 3 tablespoons no salt ketchup | ||
| 2 cups cooked garbanzo beans, drained | ||
| Raisins | 1/2 Cup (16 tbs) | |
| Tomato | 1 Cup (16 tbs), chopped (Garnish) | |
| 1 orange cut in wedges | ||
| Plain nonfat yogurt | ||
Directions
GETTING READY
1) Skin and cut eggplant into 1-inch pieces (measuring about 4 cups).
MAKING
2) On a covered vegetable steamer, placed over boiling water, cook the eggplant for 12 minutes until soft but not mushy.
3) In a covered saucepan or skillet, over low heat, cook onion, garlic, green pepper and red pepper flakes in 2 tablespoons water for 10 minutes until green pepper softens.
4) Stir in curry powder and cook briefly mixing it with vegetables.
5) Bring the mixture to a boil after adding in lemon juice honey, ketchup and remaining water.
6) Mix in garbanzos, eggplant, and raisins and uncover and simmer for 5 minutes.
SERVING
7) Serve hot, garnishing with tomato, orange and yogurt.
1) Skin and cut eggplant into 1-inch pieces (measuring about 4 cups).
MAKING
2) On a covered vegetable steamer, placed over boiling water, cook the eggplant for 12 minutes until soft but not mushy.
3) In a covered saucepan or skillet, over low heat, cook onion, garlic, green pepper and red pepper flakes in 2 tablespoons water for 10 minutes until green pepper softens.
4) Stir in curry powder and cook briefly mixing it with vegetables.
5) Bring the mixture to a boil after adding in lemon juice honey, ketchup and remaining water.
6) Mix in garbanzos, eggplant, and raisins and uncover and simmer for 5 minutes.
SERVING
7) Serve hot, garnishing with tomato, orange and yogurt.
Chef
