Eggplant (Aubergine) Curry |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is the recipe I came up for very flavorful, rich, and mild eggplant curry. It's one of my favorite comfort foods. :) Ingredients:
2 large eggplants |
cooking spray |
1 tablespoon butter |
1 teaspoon olive oil |
1 cup chopped yellow onion |
2 garlic cloves, minced |
1 green onion, in 1/2 to 1 inch slices |
14 -16 ounces extra firm tofu, drained in colander then cubed (use fresh tofu rather than packaged, if possible) |
1 1/4 teaspoons of your favorite curry powder, to taste |
1/4 teaspoon ground cumin, to taste |
3 tablespoons thick coconut milk (or if it's not thick, at least 1/2 cup, to taste) |
1 teaspoon lemon juice |
1 dash cayenne, to taste |
Directions:
1. Preheat oven to 350 degrees F.
2. Cut the eggplants lengthwise and lay cut-side down on a cooking-sprayed pan; bake eggplant halves for 20 to 30 minutes until very soft.
3. Meanwhile, in a skillet heat the butter and olive oil over medium high and sauté the onion and garlic together until soft.
4. When the eggplant is done, scoop the insides out of the peel and place in a food processor together with the sautéed onion and garlic; whir for 1 minute.
5. Place whirred eggplant mixture in a saucepan and add remaining ingredients; stir well and heat over medium high for about 3 to 5 minutes or until tofu is heated through (don't heat for too long or the coconut milk will lose its taste).
6. I eat it just as is, but you can serve it over cooked rice; some people like to add chickpeas.
7. Note: I highly recommend you use fresh tofu, if you can get it; I purchase it at my local Asian market.
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