Friday, September 30, 2011

Living cooking recipe Fennel- roasted eggplant.

This recipe is sensual, easy and fast. It is good for pittas, pitta-vattas, pitta-kapha, kapha-vattas, and kapha-pittas. Enjoy it !

Eggplant is rich in fiber, Vitamin A and Potassium. Eggplant is low in calories. It only has 38 calories in one whole cup. Eggplant lowers cholesterol, it's good for the nerves, and protects the fat in brain cell membranes. They are nightshades so excessive consumption produce dullness.

2 eggplants
¼ cup coconut milk
½ tsp roasted fennel seeds
½ tsp roasted corianders seeds.
 ½ cup chopped parsley.
1 tsp olive oil
pinch of salt.

Cut the eggplants into flat slices length wise and roost in the olive oil until tender. Roll them to form a ball. In a separate bowl roast the spices until golden, add the coconut milk and salt.
Put in the blender - the coconut mix with the parsley and ½ of the eggplant. The consistency should be mildly dense. Add the mix to the roasted eggplant. Let it simmer for 3 minutes. Serve warm as a side dish. Lovely with basmati cinnamon rice.

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