Home      Fatfree FAQs    Discussion Board    Blog

All Recipes
  Hint: Use quotation marks around phrases

All Recipes
Recipes by Region
Blog Index
Appetizers and Dips
Beans and Legumes
Breakfast Dishes
Condiments & Seasonings

Crockpot Recipes
Eat to Live
Holiday Dishes
Kid-Friendly Recipes
McDougall MWLP
Meat Substitutes
Pressure Cooker

Quick & Easy
Recipes of the Week
Rice & Other Grains
Sandwiches & Spreads

Soups and Gumbos
Stews and Chilies

Fatfree Vegan Recipes proudly endorses Vita-Mix 


This site hosted by:

Web Hosting By

Click here for 25% off your first year


Click to join Fatfree Vegan Recipes mailing list


Click to subscribe to Eat-2-Live Mailing List



printer friendly version

Roasted Eggplant Curry

Roasted Eggplant Curry

From: "Tanya Heikkinen" Posted to
 (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.
See our privacy policy

Votes:2 Rating:Rating = 5.50


  Send us Feedback

Send us Feedback

© 2004-2009 Fatfree Vegan Recipes
Privacy policy