What to do with eggplant. Hmm. I had one more good sized eggplant in the box, and needed an idea. I happened upon a couple of eggplant curry recipes and decided to give curry a go. I also found this recipe for chicken curry at On My Menu. I really liked the flavor she was presenting. The curry had a lot of flavor; in fact, it was quite spicy. If you are not a big spicy food person, you might want to cut back on the heat.
- 1 large eggplant, peeled and diced into ½ inch cubes
- ¼ teaspoon salt
- 2 tablespoons olive oil
- ground black pepper
- 1 14 ounce can light coconut milk
- ½ cup diced green chile
- 1 teaspoon curry powder
- ½ teaspoon ground cumin
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1 tablespoon cornstarch
- 2 tablespoons fresh cilantro, chopped
- 2 cups cooked brown rice
- Place chopped eggplant in a bowl. Add salt and toss to combine. Place the eggplant in a strainer and put in a bowl or pie pan to collect fluid. Let the eggplant "sweat" for about an hour. Rinse and drain.
- Heat oil in a large skillet. Saute eggplant for about 5 minutes, until softening. Season with pepper.
- Whisk together coconut milk, green chile, and spices. Pour into skillet and heat to a simmer. Continue simmering for about 5 minutes.
- Whisk cornstarch with 2 tablespoons of water. Pour into curry and simmer a few more minutes, until the sauce thickens.
- Add cilantro to curry mixture. Serve over cooked rice.
I’m still looking for eggplant ideas; I’ve got more coming this week.