Friday, September 17, 2010

Eggplant Curry

Thursday Menu – Spinach Chicken, Eggplant Curry, Brown Basmati Rice
Farm Share Produce – Eggplant, Tomatoes, Jalapeno, Cilantro

Eggplant Curry
Adapted from

1 eggplant
(mine was on the small side, about the size of two medium apples – the following amounts are for a small eggplant, double them if you have a medium or large eggplant)
2 T olive oil
1 t cumin
1 small onion, sliced
1 T red curry paste
1 small tomato diced ( I used 6 Golden Rave Tomatoes)
4 T plain yogurt
1 small jalapeno, seeded and chopped
Cilantro, chopped for garnish

Preheat oven to 450 degrees. Place Eggplant on a baking sheet. Baking 20-30 minutes until tender my small eggplant took 27 minutes). Cool, peel, and chop.

Heat oil in a skillet over medium heat. Add cumin and onion. Cook until onion is tender, stirring occasionally. Add curry paste and tomato, cook 1 minute. Stir in yougurt. Add eggplant and jalapeno. Salt to taste. Cover and cook 10 minutes. Garnish with cilantro.

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