Roasted Eggplant Curry

Recipe Ingredients

1 tablespoon	15ml	Eggplants (medium)
1 tablespoon	15ml	Onions - chopped (medium)
3		Garlic cloves - minced
1 teaspoon	5ml	Turmeric
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Black pepper
1		Tomato - peeled and seeded (or about 1/2 cup canned tomatoes)
1 teaspoon	5ml	Curry powder
1 teaspoon	5ml	Mustard seeds
1		Cayenne

Recipe Instructions

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. 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.

Source:
Delicious Recipes From Andhra by Karuna

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