Eggplant Curry

1/2		Eggplant - Fresh, Unpeeled
1  tablespoon		Natural Oils Extra Virgin Olive Oil
1/2  teaspoon		Cumin Seed
1/2  cup		White Onion - Sliced
1		Garlic Clove - Fresh
1  tablespoon		Ginger Root - Fresh, Minced
1-1/2  teaspoons		Powder Curry Spice Blend
1		Small Tomato
1/4  cup		Low Fat Plain Yogurt
1  tablespoon		Rosarita Jalapeno Peppers Diced-Canned
1/2  teaspoon		Morton Table Salt - Iodized
1  tablespoon		Cilantro - Fresh, Chopped

Tip: For nutritional information on all the ingredients in Eggplant Curry just click on each ingredient name. Then adjust the serving size for any Eggplant Curry ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

º 1/2 fresh jalapeno chile pepper, finely chopped
º 1/2 teaspoon salt
º 1/8 bunch cilantro, finely chopped

Dice tomato. Mash garlic and ginger together to form a paste.

Preheat oven to 450ºF . Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.

Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender. Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with diced cilantro to serve.