From: Tanya Heikkinen
This is a perversion of Mirza Ghassemi, a middle eastern dish.
A very satisfying fatfree meal! (serves 3-4)
Roast the eggplants over a charcoal grill, or roast them in a 400
oven until brown on the outside and soft on the inside.
- 1 med eggplants
- 1 med onions, chopped
- 3 garlic cloves, minced
- 1 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 ea tomato, peeled and seeded (or about 1/2 cup canned tomatoes)
- 1 tsp curry powder
- 1 tsp mustard seeds
- 1 dash cayenne
Cool and peel.
Saute the onions in water until translucent, then add garlic and
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
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.