Recipes Seared Eggplant and Coconut Milk Curry 4.5 (2) 3 Reviews This is a delicious take on vegetable curry, with seared eggplant cooked in a rich coconut broth. By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on November 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 30 mins Yield: 4 Ingredients 1 pound Japanese eggplant, cut into 1-inch pieces 3 tablespoons extra-virgin olive oil 1/2 medium onion diced 1-inch knob fresh ginger, grated 2 cloves garlic, minced 1 cup coconut milk 1 tablespoon fish sauce 1 tablespoon curry powder 1 teaspoon brown sugar Fresh cracked black pepper, to taste 1 Thai chili, sliced (optional) Chopped cilantro, to garnish Directions 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. Rate it Print