2 large eggplants
1 tsp of chopped garlic
1 tsp of olive oil (1 tablespoon if making the curry variation)
salt and pepper to taste
1 tsp of lemon juice
1 tablespoon of chopped cilantro
OPTIONAL: 1-2 tsp of chopped green chillies.
To make it into a curry, you will need 1-2 tomatoes, 1/2 tsp of tumeric powder, 1/2 tsp of cumin powder, 1/4 tsp of coriander powder in addition to the above. You can also add 1-2 tablespoons of skim, greek yogurt at the very end to make the curry creamier.
2. Wash eggplants and poke holes in them with fork
Makes approx: 6-8 servings
Calories per serving: 57, Fat: 1g, Carbs: 11g, Fiber: 5g, Sugar: 6g, Protein: 2g, Sodium: 71 mg