| EGGPLANT CURRY
| A: A | AB: A | B: OK | O: A
|
- Eggplants
| A: A | AB: HB | B: HB | O: A |
| - finely chopped onions
| A: HB | AB: N | B: N | O: HB |
| - peppers
| A: A | AB: A | B: HB | O: N |
| - parsley
| A: N | AB: HB | B: HB | O: HB |
| - garlic
| A: HB | AB: HB | B: N | O: HB |
| - Olive Oil
| A: HB | AB: HB | B: HB | O: HB |
| - (or Grapeseed Oil)
| A: U | AB: U | B: U | O: U |
| - Tomato Sauce Substitute
| A: U | AB: U | B: U | O: U |
| - (or Lemon Juice)
| A: HB | AB: HB | B: N | O: HB |
| - Sea salt
| A: N | AB: N | B: N | O: N |
| - cayenne to taste
| A: A | AB: A | B: HB | O: HB |
| - (and/or curry to taste)
| A: N | AB: HB | B: HB | O: HB |
| | | | | | | | | | | | |
Bake the eggplants and put them through a blender when completely
soft (wrinkly and limp). You may prefer to remove the skins
before doing the blending. Cut the baked eggplant in two and
scoop out with a spoon -- that's the easiest way. While they were
sitting in the oven, you've sautéed onions, peppers, garlic, and
parsley, all finely chopped, in olive or grapeseed oil. Mix in
liquefied eggplants, season with either your favorite tomato
sauce substitute or lemon juice, sea salt, cayenne and/or curry,
and cook together for a while -- time depends on the consistency
you're looking for (I prefer it very thick, with most of the
liquid evaporated). Keep mixing. If the taste seems too strong,
add a pinch of sugar (not much more than the amount of salt
you've used.) It can be blended again or left alone at this
stage, and served either hot or cold. I much prefer the cold
version. Great on Ezekiel bread if thick enough. Very important:
before baking your eggplants, puncture them with a fork in a few
places or they are guaranteed to explode. I had an accident like
that once and it gave me a big startle (it was a very loud
explosion in the oven) and a very messy clean-up job. So don't
forget to poke those holes... and bon appetit!
In my frying days, it used to be a staple. It still remains one
of the few things involving frying that I find hard to resist.
Submitted by:
Elena
solusrex@IDT.NET
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