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Moroccan Eggplant And Garbanzo Beans

Diet.Chef's picture
Ingredients
  Eggplant 1 Medium
  Onion 1 Large, cut into thin crescents
  Garlic clove 1 Large, chopped
  Green pepper 1 Medium, cut into 1 inch pieces
  Crushed red pepper flakes 1⁄8 Teaspoon
  Water 1 Cup (16 tbs)
  Curry powder 1 Teaspoon
  Lemon juice 1 Tablespoon
  Honey 2 Teaspoon
  No salt ketchup 3 Tablespoon
  Cooked garbanzo beans 2 Cup (32 tbs)
  Raisins 1⁄2 Cup (8 tbs)
  Chopped tomato 1 Cup (16 tbs) (For Garnish)
  Orange 1 , cut into wedges (For Garnish)
  Plain non fat yogurt 2 Tablespoon (For Garnish)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
African
Course: 
Main Dish
Method: 
Stewed
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
4

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