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---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
Title: Eggplant Dal Sauce
Categories: Low, Fat
Yield: 1 servings
1 md Eggplant
2/3 c Red lentils
2 c Water
2 t Black mustard seeds
1 t Coriander
1 t Cumin
1 Cinnamon stick
1 Dried red chili
Cayenne pepper to taste
Salt to taste
Roast the eggplant in a 400-degree oven for an hour (stab it first with a
fork). A half hour or twenty minutes before you anticipate the eggplant
will be done, pop the mustard seeds in a medium sized saucepan, then add
lentils, water and spices. Bring to a boil and gently simmer until the
eggplant is finished cooking, then remove eggplant from oven, slit open,
scoop out innards, chop them coarsely and add to lentils. Cook another
5-10 minutes to blend all the flavors. This would probably make a
respectable soup if it were thinned out with more water and broth, but I
served it over pasta From: Kirstin Reade Wilcox <krw3@columbia.edu>
converted to MM by Donna Webster Donna@webster.demon.co.uk
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