Roasted Eggplant Curry

Course : Curry
Serves: 1
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Ingredients:

1 medium eggplants
1 medium onions -- chopped
3 cloves garlic -- minced
1 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium tomato -- peeled and seeded (or about 1/2 cup canned tomatoes)
1 teaspoon curry powder
1 teaspoon mustard seeds
1 dash cayenne
 

Preparation / Directions:

This recipe is a adaptation of Mirza Ghassemi, a middle eastern dish. A very satisfying fat free meal! 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. Sauté 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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