Ingredients Jump to Instructions ↓

  1. 1 med eggplants

  2. 1 med onions, chopped

  3. 3 garlic cloves, minced

  4. 1 teaspoon turmeric

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon black pepper

  7. 1 ea tomato, peeled and seeded (or about 1/2 cup canned tomatoes)

  8. 1 teaspoon curry powder

  9. 1 teaspoon vegan mustard seeds

  10. 1 dash cayenne

Instructions Jump to Ingredients ↑

  1. This recipe is a adaptation of Mirza Ghassemi, a middle eastern dish. A very satisfying fatfree meal!

  2. 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.


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