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Old 11-18-2006, 07:40 AM   #48
Sarah Ann
Consistency + Balance
 
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Join Date: Jan 2002
Location: Yorkshire
Posts: 3,343

S/C/G: 18st/12st10lbs/11st3lbs

Height: 5 ft 6 ins

Default Aubergine Curry

2 large aubergines
1 tbsp oil
half tsp mustard seeds
bunch salad onions, finely chopped
4oz / cup and a half sliced button mushrooms
2 garlic cloves, crushed
1 red chilli, finely chopped
half tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
half tsp ground tumeric
1 tsp salt
14oz can chopped tomatoes

1. Preheat oven to medium hot then wrap aubergines in foil and bake in oven until soft. Remove, unwrap and allow to cool. (If you want this can be done the day before).

2. Meanwhile... heat the oil in a heavy based saucepan and fry the mustard seeds until they begin to splutter. Add the salad onion,s mushrooms, garlic and chilli and fry for 5 mins. Stir in the chilli powder cumin, ground coriander, turmeric and salt and fry for 3-4 mins. Add the tomatoes and simmer for 5 mins.

3. Cut each of the aubergines in half and soop out the soft flesh in to a mixing bowl. Mash the flesh roughly with a fork. Then add the flesh to the saucepan, bring to the boil and simmer gently for 5 mins until the sauce thickens.
__________________
Sarah
(Heaviest/start weight @ October '05)

My Spring Challenge:
* Ignore the scales *
* Eat a healthy low fat, low GI diet focusing on portion control *
* Stop unhealthy snacking *
* Move more *
* Keep a diet/exercise diary *


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