Roasted Eggplant Curry
From: "Tanya Heikkinen"
Posted to fatfree.com
This is a perversion of Mirza Ghassemi, a middle eastern dish. A very
satisfying fatfree 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