Well, it’s officially been one week since we started our Eat to Live program. I won’t lie and tell you that it’s been all rosy cheeks and happy bowels.
There have been a few rough days, a few days of feeling a complete lack of energy and a few embarrassing situations related to the sheer volume of beans and lentils we are currently eating. But, (and this is probably completely naïve to say) I think the worst is behind us. We are now feeling much better. Both of us have started to shift some of the extra pounds we gained in the summer (to be honest, it’s completely falling off of Ben) and we are feeling a lot more energetic and healthy. And, it’s really not that difficult once you understand the constraints of the plan. The biggest struggle for both of us has been not having a Friday night drink to celebrate the end of the workweek. The weekend was a lot quieter than our normal weekends, but on the upside there were no hangovers or wasted days!
So far, so good. And on to week two!
- 1 large eggplant/aubergine
- 1 medium onion, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon of mustard seeds
- ½ teaspoon turmeric
- 3 cloves of garlic, minced
- 14 oz can chopped tomatoes
- 2 tsp of ginger root, finely minced
- 1 tsp herbamare or salt
- ½ teaspoon chilli powder
- 2 cups cooked chickpeas
- ½ -1 cup water, to keep mixture from sticking
- ¼ cup minced cilantro
- 2 teaspoon garam masala (start with less and add more to taste)
- non stick spray
- Preheat oven to 400 degrees. Prick the eggplant(s) with a fork all over and place on a baking sheet. Bake for about45 minutes, until the eggplant(s) is/are collapsing and soft in the middle. Remove from the oven when done and set aside until cool enough to handle.
- Slice open the peel, pull the peel off and chop the eggplant flesh into cubes.
- Heat a non-stick skillet and then spray it lightly with non stick spray (normally I do not do this, but as it’s going to cook for a while, mine started sticking and burning as I have a gas stove). Add the onion and cook until it begins to turn golden about 5-6 minutes.
- Sprinkle the cumin seeds directly on the hot surface. Stir and toast them gently for about a minute, until they are browning.
- Stir and then add the coriander, turmeric, garlic, tomatoes, ginger, and cayenne (if desired).
- Add the eggplant and cook over medium heat, for about 10 minutes. Add water if necessary to keep from sticking.
- Add the chickpeas and enough water or chickpea cooking liquid to keep the mixture moist, cover tightly, and turn heat to low.
- Cook for at least 10 minutes, stirring periodically, until sauce has thickened and flavors have blended. Don’t let it burn. (You can hold this dish on low for up to 45 minutes while you prepare the rest of your meal, but add additional liquid as needed and don’t forget to stir, scraping the bottom.)
- Add salt (or herbamare) and garam masala.
- Always use a lower amount first and then taste test, so you don’t use too much of either. Season as desired.
- Scoop into bowls and garnish with fresh cilantro.
