servings- 4-6

This recipe is fine for all stages of the program

Ingredients:

• 4 long skinny eggplants (in many places they call it chinese egg plant) purple colour. Cut into bite sized pieces and soak in warm water to make sure it doesn’t get discoloured until you are ready. (left out to the air it will oxidize and start to turn brown much like an apple would do)
• ¼ tsp. cumin powder
• ¼ tsp. fenugreek powder
• pinch of salt
• 1 pinch turmeric
• 1/8-1/4 tsp sweetener of your choice
• 1 pinch citric acid powder
• 1 tsp. fibre sprinkles / psyllium husk
• ¼ tsp. red chilli powder
• ¼ tsp. garlic powder (optional)
• small bunch cilantro
• 1 tsp roasted sesame seeds

Directions:

1. Start 1 tbsp olive or canola oil in a heavy deep pot.
2. Drain the water from the egg plant, dry it well on paper towel then add to the hot oil.
3. Cover the pot, reduce the heat to low and cook approx. 5 minutes.
4. Add all the spices and gently stir and cover then cook again (the eggplant will shrink as it cooks down)
5. Serve finely chopped cilantro and 1 tsp. roasted sesame seeds

Serve as a side dish with a protein of your choice.