Eggplant Curry

meal traditional recipe

INFO

Interesting spin on the eggplant, delicious the day after

Details

Ingredients

• 2 eggplants, cut in 1 inch dice
• 1 large onion, slice
• 1 Garlic Clove, minced
• 1 inch of fresh ginger, grated
• 1 tomato, chopped
• 1-2 Tbsp of red curry paste
• 1 Tbsp of curry powder
• 2 Tbsp Olive Oil
• 2 Cup of Vegetable stock (or chicken)
• Salt and pepper to taste

Method

1. Slice the onion
2. Dice the eggplant
3. Mince the garlic
4. Grate the ginger
5. Cut the tomatoes
6. Eat the oil in a large sauce pan, over medium heat
7. Add the onion and cook till tender, about 3 minutes
8. Add the tomato, ginger, garlic, cook for another 3 minutes
9. Add the curry powder and paste, cook for a couple of minutes, while stirring
10. Add the eggplant, add the stock, salt and pepper
11. Cover and let cook for 10 mn
12. Remove the eggplant using a slotted spoon and let the liquid reduce by half
13. Add back the eggplant and cool till the eggplant are well cooked and tender, easy 20-30 mn at least. Stir occasionally

Quick View

Traditional
Serve	4
Preparation Time	10 mn
Cooking Time	40-60 mn
Temperature
Authors	Pascal Crausaz
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