EGGPLANT CURRY A simple and delicious way of cooking eggplant that retains their full flavor. 2 large eggplant, about 1 pound each 3 tablespoons oil 1/2 teaspoon black mustard seeds 1 bunch scallions, finely chopped 4 ounces button mushrooms, halved 2 garlic cloves, crushed 1 fresh red chile, finely chopped 1/2 teaspoon chili powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1/4 teaspoon ground turmeric 1 teaspoon salt 14-ounce can chopped tomatoes 1 tablespoon chopped cilantro Sprigs of cilantro, to garnish

Preheat the oven to 400°F. Brush both of the eggplant with 1 tablespoon of the oil and prick with a fork. Bake for 30-35 minutes, until soft.

Meanwhile, heat the remaining oil in a saucepan and sauté the mustard seeds for 2 minutes, until they begin to splutter.

Add the scallions, mushrooms, garlic and chile and cook for 5 minutes. Stir in the chili powder, cumin, coriander, turmeric, and salt and cook for 3-4 minutes. Add the tomatoes and simmer for 5 minutes.

Cut each eggplant in half lengthwise and scoop out the soft flesh into a bowl. Mash the flesh briefly.

Add the mashed eggplant and chopped cilantro to the saucepan. Bring to a boil and simmer for 5 minutes, or until the sauce thickens. Serve garnished with cilantro sprigs.

Serves 4.

COOK'S TIP: If you want to omit some of the oil, wrap the eggplants in foil and bake them for 1 hour.

[Best-Ever Vegetarian, Linda Fraser]