Recipes Eggplant Curry 5.0 (4,331) 1 Review Commercial curry powder can be substituted for Jennifer Aranas's version. To mellow its raw flavor, toast the curry in a dry skillet until it's fragrant.Plus: More Vegetable Recipes and Tips By Jennifer Aranas Updated on December 8, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Anna Williams Yield: 4 Ingredients 2 tablespoons pure olive oil 1 medium tomato, chopped 1 garlic clove, minced 1 teaspoon minced fresh ginger 1 tablespoon Rambutan Curry Paste 1 1/2 pounds eggplant, cut into 1-inch dice 2 cups vegetable or chicken stock or canned low-sodium broth Salt and freshly ground pepper Directions Heat the oil in a large saucepan. Add the tomato, garlic and ginger and cook over moderate heat, stirring, for 3 minutes. Add the curry and cook, stirring, until fragrant, about 2 minutes. Stir in the eggplant. Add the stock and bring to a boil. Add a pinch each of salt and pepper, cover and simmer over low heat, stirring occasionally, until the eggplant is tender, about 8 minutes. Using a slotted spoon, transfer the eggplant to a bowl. Boil the cooking liquid over high heat until reduced to 1/2 cup, about 3 minutes. Return the eggplant to the pan and reheat it. Season with salt and pepper and serve. Rate it Print