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Curried Eggplant with Peas

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Curried Eggplant with Peas

 

1 lb. eggplant

1/8 tsp. salt, optional

1 tbsp. plus 1 tsp. unsalted butter or margarine

1 tsp. curry powder

1/2 lb. frozen peas, thawed

 

Preheat oven to temperature 400 degrees. Place whole eggplant on a baking pan.

Bake 40 minutes or until eggplant just begins to collapse. Remove from oven.

Rinse under cold water and peel. Transfer eggplant flesh to a food processor.

Add salt, butter, curry powder and pepper to taste. Process until smooth. Place

peas in a steamer basket over boiling water.

Cover saucepan and steam 4 to 5 minutes or until peas are tender. Stir peas into

eggplant mixture.

Makes 4 servings.

 

 

 

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