---------- 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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