Eggplant Curry (version V)
6 tablespoons vegetable oil
Heat 4 tablespoons of the oil in a large heavy pot over high heat. Sauté eggplant with salt until soft and golden. Drain on paper towels.
1 large eggplant, unpeeled and cubed
1 onion, diced
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 tablespoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/8 teaspoon turmeric
1/4 teaspoon cayenne
2 tablespoons tomato paste
1 cup water
1-1/2 tablespoons sugar
1 bunch spinach, washed and roughly chopped
1 tomato, chopped
Add remaining 2 tablespoons oil to pot and reduce heat to medium. Sauté onion, garlic, and ginger until soft. Add curry powder, cumin, cinnamon, turmeric, cayenne, and tomato paste, and cook, stirring constantly, about 1 minute.
Add water and sugar, bring to a broil, and cook 1 minute longer at high heat. Stir in spinach and cook until wilted. Add eggplant and tomato, reduce heat, and cook just to blend flavors, about 4 minutes. Adjust seasonings and serve hot over rice.
Wonderful flavor. Easy to prepare.
Anonymous, Delaware, USA
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