Ingredients:

▪ 4 cups diced eggplant
▪ ¼ tsp salt
▪ 2 tsp minced fresh ginger root
▪ 2 cloves garlic, minced
▪ 4 scallions, trimmed and sliced thin
▪ 1 tsp cumin
▪ 1 tbsp turmeric
▪ 1 tsp ground coriander
▪ ½ tsp cayenne pepper
▪ ½ tsp black ground pepper
▪ ¾ lb. tomatoes, diced small
▪ 1 cup water
▪ 12 eggs
▪ 1 tbsp coarsely chopped fresh coriander (optional)

Directions:

1. In a mixing bowl, toss the eggplant with the salt, ginger, garlic, scallions, cumin, turmeric, ground coriander, cayenne pepper, and black pepper and allow to sit for 15 to 20 minutes.
2. Place the eggplant into a wide skillet and add the tomatoes and one cup of water. Cover the skillet with a lid and begin to cook gently, stirring occasionally, adding water as needed to create a stew.
3. When the eggplants are tender, create 12 little indentations with a ladle into the eggplant stew. Crack a raw egg into each indentation, cover the skillet with a lid, and continue to cook very gently until the eggs are cooked about 5 minutes.
4. Remove from heat, sprinkle with coriander, and serve hot.

Yield: 4 servings

Per Serving: 1 lean, 3 green, 3 condiments

Nutrition Facts Per Serving: 280 calories, 22g protein, 15g carbohydrate, 15g fat