1 pound eggplant
1/8 teaspoon salt optional
1 tablespoon plus 1 teaspoon unsalted butter or margarine
1 teaspoon curry powder
1/2 pound frozen peas, thawed
Preheat oven to 400. Place whole eggplant on a baking pan. Bake 40 minutes or until eggplant just begins to collapse. Remove from oven. Rinse under cold water and peel. Transfer eggplant flesh to a food processor. Add salt, butter, curry powder and pepper to taste. Process until smooth. Place peas in a steamer basket over boiling water. Cover saucepan and steam 4-5 minutes or until peas are tender. Stir peas into eggplant mixture.