Interview Q&A Series with Ben: Tips for Maximal Recovery
Question: “We all know that it’s essential for anyone who trains hard to recover sufficiently to continuously improve their performance and physique. What ...
Premium Recipes
Trending
- All
- Back / Lats
- Biceps
- Chest
- Coaches Corner
- Delts
- Exercise Execution
- Hormones & Physiology
- Legs
- Nutrition
- Premium Articles
- Supplements
- Training
- Triceps
Super-Mineral Magnesium: Essential for Muscle Gains and more…
In their eagerness to increase strength and build muscle, most devoted iron trainees will ceaselessly pound down the protein, carbs, ...
Zinc: The Little-Known Mega Mineral You Should Learn to Optimize
From boosting testosterone production & supporting lean muscle growth, to optimizing joint health & immune function, getting enough of this ...
The Essentials of Bodypart Specialization: Arm Training
Training arms is so important to the common bodybuilder or fitness enthusiast that there is absolutely no shortage of information ...
Eating for Supercompensation – Ideal Post-MI40-X
So you’ve dieted hard, and trained even harder. Your mind and your body have been battered and depleted from the ...
Fast Twitch vs. Slow Twitch: Fated For Gains?
Building the Perfect Beast - How Our Fast and Slow Twitch Muscle Fibers Determine Athletic Success...
See More
Indian Eggplant Curry
Recipe Submitted by MI40X Ambassador Cody Moxley
*Add chicken or lean ground beef/turkey for a great muscle building meal!
2 Servings
Ingredients:
1 eggplant
1/2 c diced tomato (or chunky salsa)
1/2 white onion
1/2 tsp each: turmeric, cumin, cardamom
1/4 tsp each: black pepper, cayenne, chili powder
Dash of smoked paprika
1 clove minced garlic
1/2 tsp diced fresh ginger
1 tsp coconut oil
Directions:
1. Coat eggplant with oil/nonstick spray and broil for 25-30 minutes until skin is blistering.
2. Cut lengthwise and remove flesh, chop and set aside (discard skin).
3. Heat oil in pan, add onion and let them start to caramelize.
4. Add garlic and ginger; sauté for 1 minute.
5. Mix in dry spices, then stir in tomato/salsa.
6. Simmer for 2-3 minutes, covered, stirring occasionally.
7. Place eggplant and curried onions into large pan on medium heat for 2 minutes, stirring
occasionally.
8. Reduce heat to low and let simmer, covered for 3-4 minutes before serving.
