I got some eggplant on sale at the store the other day and was thinking about what I could make with it. I've never made a curry but I'm not scared. That's what this blog is about, trying new things, new tastes, and seeing what is out there in the world. A eggplant curry just sounds really good to me. I've really been in the mood for spicy food lately and this was perfect. This recipe is great served over rice, pasta, or even by its self.
EAT
Monday, October 4, 2010
Eggplant with Coconut Curry Sauce
1 large eggplant, peeled and cut into 1in. pieces
1 tablespoon sea salt
1 large onion, chopped
1 green bell pepper, chopped
5 mushrooms, sliced
2 cloves garlic, chopped
1/4 cup vegetable stock
1 or 2 small dried red chili peppers, seeded and chopped
2 large tomatoes, chopped
2 Tablespoon curry powder
1 teaspoon chili paste
2 cups vegetable stock
2/3 cup coconut milk
fresh ground pepper
Toss eggplant with salt and let drain in a colander 15 min. In large skillet over medium heat, cook the onion, pepper, mushrooms, and garlic in the 1/4 cup vegetable stock till soft, about 5 min. Squeeze eggplant to remove excess moisture, add to skillet. Add remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered, for 30 min or til most of the liquid is absorbed.
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