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eggplant-curry recipe

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
 kwvegan vegan