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Roasted
Eggplant Curry
From: Tanya Heikkinen
This is a perversion of Mirza Ghassemi, a middle eastern dish.
A very satisfying fatfree meal! (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.
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