Eggplant Curry

eggplant curryWhat 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.

Eggplant Curry
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 3
  • 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
  1. 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.
  2. Heat oil in a large skillet. Saute eggplant for about 5 minutes, until softening. Season with pepper.
  3. Whisk together coconut milk, green chile, and spices. Pour into skillet and heat to a simmer. Continue simmering for about 5 minutes.
  4. Whisk cornstarch with 2 tablespoons of water. Pour into curry and simmer a few more minutes, until the sauce thickens.
  5. Add cilantro to curry mixture. Serve over cooked rice.

I’m still looking for eggplant ideas; I’ve got more coming this week.

Happy eating!


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