2 small eggplants
1 small bunch of chives chopped
1/2 cup diced onion
1/2 cup diced celery
1/2 bay leaf (not your local Laurel)
1/2 granny smith apple diced
1/2 cup butter
1 sprig parsley
1 garlic clove minced
1/4 tsp. powdered mustard
1. Mix parsley, onion, garlic, celery, bay leaf, mustard, apple, and butter together. Cook for several minutes stirs and add flour, mace and curry powder, and cook for another 15 min. Add chicken broth and simmer for 45-min. strain into saucepan and remove solids where possible.
2. Cut the eggplant into slices of equal width (1/2 inch) add the chives to 1/2 cup of butter at room temp. Cover both sides of eggplant with the mixture and brown on both sides. Top with sauce.