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Eggplant Curry
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Hogwaller
12/28/00 01:10:48 PM
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Ingredients:
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
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Directions:
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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Serving Suggestions:
An extremely satisfying fatfree meal!
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