Broiled Curried Eggplant

Ingredients:

    1 1/2 cups (1 medium) eggplant (1 block carb)
    8 cherry tomatoes (about 1/2 block)
    1 teaspoon olive oil
    Curry and pepper to taste
    1 /2 blocks of fruit for dessert

Directions:

    Simply cut off end of eggplant at flower side. Cut eggplant into one-fourth inch slices.

    "Paint" a sheet of aluminum foil with small amount. of olive oil. Lay eggplant pieces and halved cherry tomatoes on aluminum foil in pre-heated broiler.

    Sprinkle veggies with black pepper and curry to taste. Broil for 2-3 minutes, turn eggplant slices with tongs, paint with remaining olive oil, and continue to broil another 2-3 minutes. They should turn slightly brown and curl up a bit on the edges, the tomatoes will brown and be quite soft.  The eggplant becomes soft and very creamy.

    Serve with salmon fillet (4 1/2 ounces for three blocks), baked in the oven (450 degrees) while the veggies are cooking.