Eggplant Curry

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A simple and delicious way of cooking eggplant that retains their full flavors. From page 332 of Vegetarian: Over 300 healthy and wholesome recipes chosen from around the world -- Nicola Graimes.
2 large eggplants, about 1 lb each
3 tbs oil
1/2 tsp black mustard seeds
2 garlic cloves, crushed
1 bunch scallions, finely chopped
1 fresh red chile, finely chopped
4 ounces button mushrooms, halved
1/2 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground turmeric
1 tsp salt
1 14 ounce can tomatoes,chopped
1 tbs cilantro, chopped
sprigs of cilantro, to garnish
1. Preheat the oven to 400 F.  Brush the skin of both of the eggplant with 1 tbs of the oil and prick with a fork.  Bake for 30-35 minutes, until soft.
2. Meanwhile, heat the remaining oil in a saucepan and saute the mustard seeds for 2 minutes, until they begin to splutter.  Take care not to get splashed by the hot oil.
3. Add the scallions, mushrooms, crushed garlic and chopped chile and cook for 5 minutes.  Stir in the chili powder, cumin, coriander, turmeric and salt and cook for 3-4 minutes.  Add the tomatoes and simmer for 5 minutes.
4. Cut each eggplant in half lengthwise and scoop out the soft flesh into a bowl.  Mash the flesh briefly with a fork.
5. Add the mashed eggplant and chopped cilantro to the saucepan.  Bring to a boil and simmer for 5 minutes, or until the sauce thickens.  Serve garnished with cilantro sprigs.
Serves 4

If you want to omit some of the oil, wrap the eggplants in foil and bake them for 1 hour.
Meal   DinnerDish   Main Dish
Cooking Method   SauteedMain Ingredient   Vegetables
Style   One Dish MealsPrep Time   less than 15 minutes
Cooking Time   1 hour 
Features   Dairy-Free, Diabetic-Friendly, High-Fiber, Low-Calorie, Low-Carbohydrate, Low-Fat, Low-Sodium, Vegan, Vegetarian, Wheat/Gluten-Free

Matthew S

Member since May 2009

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