Roasted Eggplant With Chilies Recipe
Recipe
Ingredients
2 lb eggplant
1/2 cup olive oil
2 cup onion, finely chopped
1 cup tomatoes, chopped
1/2 cup finely shredded ginger
1 tsp salt
1/2 cup red chili peppers
1 tbsp hungarian sweet paprika
1/2 tsp ground black pepper
1/2 cup chopped coriander
Recipe
Preparation
Grill or broil whole eggplants until they collapse.
When cool enough to handle, slit them open & scoop out the flesh
into a skillet with the oil. Add the onion & 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 & serve.
Servings:
4
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Lycopene rich foods
(includes apricots, red bell peppers & tomato puree)
The phytochemical lycopene is a simple compound used to color foods and part of the carotenid family. This chemical is accountable for the dark red color of a good number of fruit, vegetables and pulses.
Fortunately, unlike numerous healthy agents, this useful phytochemical does not become less effective if heated during cooking, but is noticeably enhanced by being cooked.
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Its most interesting nutritional contribution is that it behaves as an antioxidant and appears to help lower the risk of cancer.
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Roasted Eggplant With Chilies Recipe Category
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