Eggplant Puree
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 40 minutes 20 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 lb eggplants, peeled and cut into 3/4 inch cubes 1/3 cup olive oil 2 cloves garlic, crushed
ground pepper 1 teaspoon ground sweet paprika 3 pita breads
1 egg white, lightly beaten 2 tablespoons cumin seeds



1 Preheat the oven to 350 F.
2 Steam eggplant cubes in a colander or Chinese bamboo steamer over boiling water for 30 minutes.
3 Heat oil in a large pan until moderately hot.
4 Add eggplant, garlic, pepper and paprika. Reduce the heat a little.
5 Stir constantly for about 10 minutes or until eggplant is very soft. Serve hot with toasted pita bread.
6 To prepare pita bread: Split each into two rounds. Brush with egg white, sprinkle with cumin seeds. Bake for 20 minutes, or until crisp. Break pita bread into pieces before serving.

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