CHICKEN CURRY DINNER (continued)

The final elements of my chicken curry dinner, requested by one of my readers, are the beginning and the end, a dip and a dessert. Here's the dip.

ROASTED EGGPLANT DIP

makes at least 6 servings

Roasting eggplant gives it such a wonderful smoky flavor that even those who claim not to like eggplant often consume this dip with enthusiasm.

2 medium or 4 small eggplant, about 1 lb

1/4 C freshly squeezed lemon juice

1/4 C extra virgin olive oil

1/2 t minced garlic, or to taste

1/2 C freshly grated (finely) Parmesan cheese

salt and freshly ground black pepper to taste

minced fresh parsley leaves for garnish

1. Preheat the oven to 500 degrees. Pierce the eggplant in several places with a thin-bladed knife or skewer. Roast, turning occasionally until the eggpland collapses and the skin blackens, 15 to 20 minutes depending on size. Remove from oven and cool.

2. When the eggplant is cool enough to handle, part the skin (if it hasn't split on its own), scoop out the flesh and mince the meat finely. Mix it with the lemon juice, oil, garlic, cheese, salt and pepper. Taste and adjust the seasoning, then garnish and serve with bread or crackers.

Coming up: Cardamom cake. Stay tuned.