---------- 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