This is a delicious take on vegetable curry, with seared eggplant cooked in a rich coconut broth. Slideshow: Vegetarian Curry Recipes
How to Make It
Heat a large skillet over medium-high heat. Add the olive oil and after the oil is hot, stir in the eggplant. Cook for 3-5 minutes, turning occasionally, until the eggplant is seared.
Stir in the onions, ginger and garlic, and then cook for about 1 minute, or until soft. (If the pan is too dry from the eggplant absorbing all the oil, add a touch more olive oil when stirring in the onions.)
Reduce heat to low and stir in the coconut milk, fish sauce, curry powder, brown sugar, black pepper and optional chilies. Simmer for about 2 minutes or until heated through and eggplant has absorbed some of the sauce.
Serve With
Rice and garnished with cilantro.
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Aggregate Rating value: 5
Review Count: 1
Worst Rating: 0
Best Rating: 5
Author Name: leahwhct
Review Body: This was good but I made some changes. Didn't have fresh ginger so used dried. Tasted too strong of fish sauce for me, so I added the rest of the can of coconut milk, a little soy sauce, and some more brown sugar. After that it ended up more to my liking. Also I had to simmer the eggplant longer at the end to make sure it was cooked through. Very easy to make.
Review Rating:
Date Published: 2017-09-23
Author Name: Catherine Klasne
Review Body: This was so easy, delicious and relatively healthy.
Review Rating: 5
Date Published: 2017-08-31
