Roasted Eggplant Curry
1 medium eggplant
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon mustard seeds
1 teaspoon turmeric
1 teaspoon curry powder
1 dash cayenne
1 tomato, peeled and seeded or 1/2 cup canned tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
1. Preheat grill or oven to 400 degrees F. Roast the eggplants over a charcoal grill or in oven until brown on the outside and soft on the inside. Cool and peel.
2. 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.
3. Add the eggplant pulp, onion mixture, and tomato to a food processor and blend. Add the salt and pepper. Serve over steamed brown rice.
Source of recipe: This recipe is a adaptation of Mirza Ghassemi, a middle eastern dish. A very satisfying fatfree meal!'