Roast whole eggplants in a 350-degree oven until fallen. (They look like ½ deflated balloons and are soft to touch.)
Sweat ginger, garlic, onion, and carrot over medium heat until translucent.
Take all flesh out of eggplant and discard the skin.
Add to vegetables.
Then add curry, coriander, cumin and vegetable stock. Bring to boil and simmer for 15 minutes. Puree.
Season with pepper and soy sauce.
When serving, garnish with sliced scallions.
Senior Editor & Writer
Eugenia Killoran has been the food and fitness journalist for the Pritikin Program since 1992. She has published more than 3,000 articles, lectures, and book chapters on a wide variety of healthy living and weight-loss topics.