Curried Eggplant
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Curried Eggplant
I use Japanese eggplant for a lot of my eggplant dishes. The intense color, slim profile and intense smoky flavor make it an excellent choice when looking for big flavor.
Times
- Ready Time : 0 min
Servings
4
Ingredients
- 4 Japanese eggplant, sliced into 1 ½ inch thick rounds
- 1 red onion, sliced
- 4 cloves garlic, minced
- 2 cups chopped tomatoes
- 1 cup sweet potato, diced
- 1 cup coconut milk
- 1 cup vegetable stock
- 2 tablespoons curry powder
- zest and juice of 1 lemon
- salt and pepper
Directions
- Place a large sauté pan over medium high heat. Coat the bottom of the pan with olive oil.
- Brown the eggplant slices on each side until browned and crispy (about 2 minutes per side). Transfer the eggplant to a Dutch oven or large sauce pan.
- Brown the red onion, adding more olive oil if necessary. Add the garlic and continue cooking for 2 more minutes. Transfer to the saucepan.
- Add the remaining ingredients to the saucepan and cook over low heat until the sweet potato is cooked through and the sauce is thick. Garnish with fresh mint, cilantro and additional lemon juice
Serve with chicken, vegetables, or fish.
Tags
About Chef Laura Frankel
Posted in
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Pareve , Side Dish, Vegetable Side , Asian, Indian , Dinner Tonight , Vegan, Vegetarian , Vegetable ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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