---------- 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 <[email protected]>
 converted to MM by Donna Webster     [email protected]

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