1 large eggplant (or 2 smaller ones)
1 large onion, diced
1 Granny Smith apple, peeled and diced
1/2 cup diced tomatoes (drained canned tomatoes or fresh)
1 1/2 -2 tablespoons best-quality curry powder
1 pinch cayenne (or more, to taste)
1 tablespoon soy sauce
2 teaspoons agave nectar (or other sweetener)
1 15-ounce can great northern beans, rinsed and drained
4 cups vegetable broth, divided
1/2 cup soy milk or other non-dairy milk
Salt and pepper, to taste
6 tablespoons soy yogurt (optional)
Parsley or cilantro, chopped (optional)
Preheat oven to 400F. Peel the eggplant and slice it 1/4-inch thick. Place the slices on a sprayed baking sheet and cover with foil. Roast until eggplant is very tender, about 30 minutes.
Remove the eggplant from the oven and allow to cool. Put half of the slices into the food processor. Chop the other half coarsely and put them in a large pot. Add 3 cups of the vegetable broth and bring to a low simmer.
Spray a non-stick skillet with canola oil and get it hot. Add the onions and sauté until tender, about 3 minutes. Add the diced apple and cook for another 2 minutes. Stir in the tomato, curry powder, cayenne, soy sauce, and agave nectar and cook, stirring, for 2 minutes. Add the reserved 1 cup of broth and cook another minute. Pour this mixture into the food processor with the eggplant.
Add the beans to the food processor and puree until it forms a thick paste. Scrape the paste into the pot with the broth and eggplant, stir well, and add the non-dairy milk. Season to taste with salt and pepper (and more curry powder if necessary). Turn down to very low and barely simmer for 15 minutes.
Serve hot or chilled, stirring in one tablespoon of soy yogurt into each bowl (if desired) and sprinkling with parsley or cilantro.
Makes 6 servings.
Per serving, without yogurt:
143 Calories (kcal);
1g Total Fat;
(7% calories from fat);
7g Protein; 28g Carbohydrate;
0mg Cholesterol; 183mg Sodium;
7g Fiber. Weight Watchers:
2 Flex Points;
Core (omit agave nectar).