Eggplant (or as I know it as, aubergine) is
such a misunderstood vegetable! It looks so scary to some people, what do you
do with it ? As a middle child I can relate to being misunderstood, that is why
when I first saw its beautiful shape and colour, I know if I were a vegetable,
I would be an eggplant. It does have a squishy
texture that is enough to scare those with texture issues, for example, I would
not make this dish for my good friend Jill or she would puke! SMH! My Turkish roommate,
Uliya, made a lot of her dishes with eggplant and it was love at first bite! I
wanted more and more eggplant and could not resist when I found this past
winter an eggplant curry recipe. I know how throw down a mean curry dish and coupled
with eggplant, it makes for an awesome dish on rice, or for a healthy option on
quinoa or couscous.
Enjoy!!!
{ Add coconut milk & fresh corriander leaves }
Sri Lankan Eggplant Curry ( Via Holy Cow Vegan)
(Adapted from Madhur Jaffrey's World Vegetarian)
Ingredients:
1 large eggplant, sliced crosswise into 1/2-inch-thick
slices
Salt and pepper to taste
1 cup coconut milk
1/2 tsp turmeric
1 tsp chilli powder like cayenne or paprika
1 tsp coriander seeds, powdered
1 tsp cumin seeds, powdered
1/2 tsp fennel seeds, powdered
Juice of 1/2 lime or lemon
2 tbsp canola oil or other vegetable oil
1 onion, thinly sliced
1 handful (about 1/2 cup) of kasoori methi (you can use 2
sprigs of curry leaves instead. The original recipe suggests basil for an
interesting variation
2 tsp mustard seeds, powdered
1/4 cup chopped coriander leaves
1 cup Tomatoes (My addition)
Method
¾
Slather the eggplant slices with salt, pepper
and oil, and place on a baking sheet.
¾
Place the baking sheet under the broiler and
cook for 20 mins until the slices are reddish-brown on top.
¾
Flip over and cook the other side for another
2-3 minutes.
¾
Cut the eggplant slices into quarters, add the
turmeric, lemon juice, and chilli, fennel, coriander and cumin powders and mix
well.
¾
Heat the other tbsp of oil in a saucepan.
¾
Add the onion and fry until lightly brown.Add
the kasoori methi (or curry leaves) and stir for a couple of minutes.
¾
Add the eggplant and cook, stirring, for about
five minutes.
¾
Add the coconut milk and warm through. Add the
mustard powder and mix well. Add salt if needed.
¾
Turn off the heat. Garnish with coriander
leaves.
¾
This tastes wonderful with some hot rotis, but
it'd also be great with plain boiled rice/quiona/couscous
Dinner recipes should be quick!! Because....
Labels: Eats
.gif)
