Guest guest Posted October 1, 2006 Report Share Posted October 1, 2006 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. Be smarter than spam. See how smart SpamGuard is at giving junk email the boot with the All-new Mail Quote Link to comment Share on other sites More sharing options...
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