oops - where has the week gone?

It's the end of week three and we've been a little absent. But that's because we're kinda in the blahs. Too much food (blah), haven't lost any weight (blah) - actually we lost a whole kilo and then it came back (blah)..... blah, blah, blah

Okay - so enough about the blahs. It's not all bad. The cup is half full - it's the end of week three (yay!) we've been boarding twice (last Monday and the Monday before) and have noticed both our stamina and our strength in our thighs has increased (yay!) - and we found a new recipe that we love and have been eating almost every other day:

Ingredients

• 1 large eggplant
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, thinly sliced
• 1 tablespoon ginger garlic paste
• 1 tablespoon curry powder
• 1 tomato, diced
• 1/2 cup plain yogurt
• 1 fresh jalapeno chile pepper, finely chopped
• 1 teaspoon salt
• 1/4 bunch cilantro, finely chopped

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
3. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
4. Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.

Served with brown rice with our protein on top (ours is usually a piece of fish) - YAY! You can easily double this recipe and eat for two days! I use less oil, more tomatoes. - Kelly