Updated Wednesday, September 5th, 2012
Total Time: 45
Yield: 6 servings
Avocados add a wonderful and unexpected creaminess to this vegan Indian Eggplant curry. Even meat eaters will appreciate its heartiness.
In a medium-size skillet over medium-high heat, warm 2 tablespoons olive oil; add onion, avocado, and spices, and sauté 10 minutes. Then add tomatoes, tomato paste, currants, and lemon juice. Simmer 10 minutes; then turn off heat.
Peel eggplants and cut into 1/2-inch slabs. Brush with remaining 1 tablespoon olive oil and grill until soft and dark brown. Mash eggplant and mix well into sauce. Reheat and serve with brown rice.
In this issue: Summer Off the Beaten Path
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