Recipe of the Week: Uova al Curry

This new healthy recipe of the week features the incredible, edible egg. Now eggs, being low in saturated fat and one of the cheapest ways to stay healthy, have a great source of protein and include essential vitamins such as vitamin D, A, E and B. We’ve discussed previously how these vitamins affect our body in such great ways such as increased energy and better blood flow and circulation. The eggs that contain these vitamins help promote great bone health, have antioxidants that protect you against free radicals, and overall just help with perfecting your immune system and keeping it healthy. Eggs can also help fight against heart disease and can help prevent certain cancers in your body. For more information on how eggs affect your cholesterol, nutrition and even the latest research involving eggs check out this website: http://www.nutritionandeggs.co.uk/. Enjoy your meal!


Uova al Curry (Eggs in Curry)
(serves 4)
8 large eggs
2 medium eggplants
16 ounce can of crushed tomatoe
1 tsp powdered curry
1 tsp fresh chopped parsley
4 tblsps extra virgin olive oil
1 clove garlic
Salt and pepper to taste
Wash. dry eggplant. Cut of both ends of eggplant. Cut into small cubes. Place I ncolander and sprinkle 1 tsp of salt on top, let sit for 30 minutes. Rinse and pat dry.
In sauté pan heat 1 tblsp olive oil, whole garlic clove for 1 minute. Place in eggplant cubes and powdered curry. Cook over low heat for 15 minutes.
Add in crushed tomatoes,salt and pepper to taste. Cook for another 20 minutes over low heat.
I n separate pot cook eggs in boiling water for 10-15 minutes or until hardboiled. Peel.
Remove eggplant from heat. Remove garlic clove. Sprinkle with chopped parsley. Arrange 2 eggs on each serving plate and cover with eggplant mixture.