Date: 27 Apr 94 08:54:43 PST
From: "Tanya Heikkinen" (THEIKKINEN@marvin.ag.uidaho.edu)
This is a perversion of Mirza Ghassemi, a middle eastern dish. A very
satisfying fatfree meal!
Roasted Eggplant Curry
(serves 3-4)
1 med eggplants
1 med onions, chopped
3 garlic cloves, minced
1 tsp turmeric
1/2 tsp salt
1/4 tsp black pepper
1 ea tomato, peeled and seeded (or about 1/2 cup canned tomatoes)
1 tsp curry powder
1 tsp mustard seeds
1 dash cayenne
Roast the eggplants over a charcoal grill, or roast them in a 400
oven until brown on the outside and soft on the inside. Cool and
peel. Saute the onions in water until translucent, then add garlic
and mustard seeds. Cook until the onions begin to turn golden. Stir
in the turmeric, cayenne and curry. Add the eggplant pulp, onion
mixture, and tomato to a food processor and blend. Add tomato until
the mixture looks thick and red-brown (don't add too much, or it will
be too sweet). Add the salt and pepper. Serve over steamed brown
rice.
kwvegan vegan