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Eggplant Curry
Friday, 29 October 2004

Posted by austin in: Recipes, trackback

Nice, warm, and perfectly spicy without being too hot. The heat can be adjusted to your taste, too.

I make this recipe every couple of weeks it’s so good. Again, I made it for today’s pot-luck at work, and have had several requests for the recipe, so here it is.

Eggplant Curry
1 onion Chop into small pieces. Sauté on low-medium heat until soft, about 5 minutes. Add eggplant and zucchini and sauté on low-medium heat until soft, about 15 minutes. Stir regularly to prevent sticking. Add to vegetables and cover pot; cook on medium heat another 15 minutes. Stir regularly to prevent sticking. Add to vegetables; cook on medium heat another 3 minutes. Stir regularly to prevent sticking. Stir in with vegetables; cook on medium heat another 5 minutes. Eggplant should disintegrate while stirring.
1 tbsp olive oil Heat on low heat.
1 large eggplant Slice into ½” slices. Quarter the slices.
1 medium zucchini Slice thinly.
½ cup water
¼ cup raisins
2 tbsp medium curry paste
Serve by itself, with rice or with naan. Optionally top with sour cream.
  1. Heat olive oil and sauté chopped onion for about 5 minutes on low heat.
  2. Sauté sliced and quartered eggplant and zucchini on low-medium heat for 15 minutes, until both are soft.
  3. Add water to vegetables and cover the pot. Cook, stirring regularly, for 15 minutes.
  4. Stir raisins and cook for another three minutes.
  5. Add curry paste (Patak’s is great) and cook five minutes further.
  6. Serve hot by itself, with rice or naan. Optionally top with sour cream.

Thanks to Cooking for Engineers for highly functional the recipe format.

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