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Roasted Eggplant Curry

Roasted Eggplant Curry

From: "Tanya Heikkinen" Posted to fatfree.com
 (serves 3-4) 

This is a perversion of Mirza Ghassemi, a middle eastern dish. A very satisfying fatfree meal! 

  • 1 med eggplants 

  • 1 med onions, chopped 

  • 3 garlic cloves, minced 

  • 1 tsp turmeric 

  • 1/2 tsp salt 

  • 1/4 tsp black pepper 

  • 1 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. 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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