PAM ANDERSON | 9/17/2009, 11:20 a.m.
1 large onion, cut into medium dice
3 large garlic cloves, minced
2 Tbs. minced fresh ginger
1 Tb. garam masala
2 tsps. ground cumin
1/2 tsp. cayenne pepper
1 14.5-ounce can petite diced tomatoes
1/3 cup chopped fresh cilantro
Place eggplant on a rimmed baking sheet; toss with 3 Tbs. oil and some salt to coat. Place on bottom oven rack; turn oven to 400 degrees and roast until bottoms are golden brown, 20 minutes. Stir, then return to oven 5 minutes longer.
Heat remaining oil in a large skillet over medium-high heat. Saut onions until golden brown, about 5 minutes. Add garlic and ginger; cook 1 minute. Add remaining spices (reduce the cayenne if you prefer less heat) and cook about 30 seconds more. Add tomatoes, eggplant and 1/2 cup of water. Simmer, partially covered, to blend flavors, 10 minutes. Remove from heat.
Stir in cilantro. Taste, then season with salt, if needed. Briefly pulse in a food processor if you want a smoother spread.
Serve warm or at room temperature with warm naan, pita bread or pita chips.
Yield: 5 cups
Per 1/4 cup: 49 calories, 1g protein, 4g carbohydrates, 4g fat (0.3g saturated), 2g fiber, 0mg cholesterol, 34mg sodium12 hard-cooked large eggs, peeled
1 1/2 cups salsa
6 ounces (about 1/3 pound) raw shrimp, peeled and cut into small dice
1/2 tsp. ground cumin
2 Tbs. chopped fresh cilantro
2 small green onions, thinly sliced
1 jalapeo, thinly sliced (leave seeds)
Cut off a small slice from both small ends of each egg (so they'll stand upright) and halve eggs around their equator. Crumble yolks into a small bowl. Set yolks and whites aside.
Bring salsa to a simmer in a small skillet over medium-high heat. Simmer until most of the liquid has evaporated, about 5 minutes. Stir in shrimp; cook until just opaque, 1 to 2 minutes. Transfer to a medium bowl, stir in cumin, cilantro and onions, then yolks.
(The filling and egg whites can be covered separately and refrigerated overnight.)
When ready to serve, spoon the shrimp mixture into whites, garnish each egg with a jalapeo slice and arrange on a large platter.
Yield: 24 deviled egg halves
Per egg half: 46 calories, 4g protein, 1g carbohydrates, 3g fat (0.8g saturated), 116mg cholesterol, 0g fiber, 163mg sodium