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Spicy Stewed Eggplant

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Spicy Stewed Eggplant

Spicy Stewed Eggplant
© Randal Oulton

This is a creamy, spicy, rich-tasting, very morish eggplant sauce. It's great on rice, noodles (try it on Shirataki noodles for a practically calorie-free meal), or just in a bowl with a spoon, maybe with a sprinkle of parmesan on it, it's that good on its own.

It makes a good sized batch, so it will feed a crowd or keep you going for quick suppers throughout the week.

Many people were put off eggplant over the years by being served undercooked, raw-tasting eggplant. This dish might cure many of them of their eggplant phobia.

Weight Watchers members tip: for a day when you really need to save your points for something else, have a filling nutritious meal of 2 cups of this over 1 cup of Shirataki noodles for only 4 points.

Using a pressure cooker concentrates the flavours and ensure the eggplant is thoroughly cooked to a rich creaminess. We used a Nutricook™ pressure cooker; you can easily adjust the recipe to your model of pressure cooker.

Number of servings: 8 x 1 cup (250 ml)

Estimated Prep Time: 30 minutes

Estimated Cooking Time: 10 minutes



Put ingredients in Nutricook™ pressure cooker in order listed (don't use the steamer basket.) Put top on, set program to veggie, and the timer to 10 minutes.

When done, stir in the tablespoon of Kitchen Bouquet and mix well.

Remove bay leaves before serving.

Recipe notes

Instead of the canned tomato, you can use 2 cup fresh, chopped, plus 1/2 cup (125 ml) water.

It may take a few minutes for the pot to come up to steam; that's why we put the liquid ingredients at the bottom, in order to protect the other ingredients from any possible charring during the initial high-heat phase.

Feel free to crank up the spice in it. The 3 pinches of chile flake assumes chile flake that are very fresh and very hot. If yours are older, you may need to compensate. But it all depends how spicy or mild you like stuff -- you may even want to leave the chile flake out. We like it quite spicy, and even splash some bottled hot sauce to it when serving.

If you don't have a lemon handy, try a tablespoon of some kind of vinegar -- just something acidic to brighten up the taste.

The Kitchen Bouquet gives it an appealing, "curb appeal" dark-coloured appearance so that it doesn't look pale and bland (because it isn't!)

You can't really double this recipe without exceeding the safe limit in your Nutricook; you'd need to do two separate batches.

Nutrition Notes

2 Weight Watchers PointsPlus® per 1 cup (250 ml); 3 points per 2 cups (500 ml).

Makes 8 cups (2 litres) in total; in total the recipe has 13 points.

We used a salt substitute.

Weight Watchers® Info
Per 1 cup (250 ml)
3 points per 2 cups (500 ml)

* PointsPlus™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

Please share this recipe with your friends. They may love it.


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