Yield: 5 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Onion; finely chopped |
| 2 teaspoons | Oil |
| 1 cup | Eggplant cubes; peeled |
| ½ cup | Raw nuts (peanuts, cashews, or pecans) |
| 1 cup | Fresh tomato cubes; peeled |
| 1 cup | Apple cubes; peeled |
| 2 larges | Garlic cloves; peeled |
| ½ teaspoon | Ground turmeric |
| ½ teaspoon | Ground cinnamon |
| ½ teaspoon | Ground coriander |
| 1 teaspoon | Freshly ground pepper (more to taste, if desired) |
| 1 teaspoon | Salt |
| 1 teaspoon | Cumin seeds |
| 1 teaspoon | Mustard or dill seeds |
| 2 teaspoons | Ground red pepper or chili powder |
| \N \N | ;water as needed |
| 4 cups | Brown rice; precooked, still warm (brown Basmati is best) |
| ½ cup | Raisins (optional) |
| ½ cup | Coconut; shredded (optional) |
| 377 \N | Calories |
| 6 grams | Protein |
| 62 grams | Carbohydrate |
| 13 grams | Fat |
| 2½ \N | Bread servings |
| 2½ \N | Fat servings |
| 1 \N | Vegetable serving |
| 1 \N | Fruit serving |
NUTRITIONAL INFO PER SERVING
Saute onions in oil in a skillet. Meanwhile, crush eggplant, nuts, tomato, apple and garlic on a slab or pound into a paste with mortar and pestle, adding water if needed to form a soft mass. (Tiny lumps are fine). Blend spices into the paste, and then stir all into the soft onions. Taste and adjust spice level--it is easy to add at this point. Quickly whisk in enough water to make the spiced vegetable sauce like thick soup. Pour over warm rice. Garnish with raisins or coconut if desired.
Source: Vegetarian Journal, Mar-Apr 94/MM by DEEANNE