Florida Eggplant Curry
The following recipe incorporates the following colors: Blue-Purple.
- Ingredients
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Amount Ingredient 2 tablespoons pure olive oil 1 medium Florida tomato, chopped 1 clove Florida garlic, minced 1 teaspoon minced fresh ginger 1 tablespoon curry paste 1 1/2 pounds Florida eggplant, cut into 1-inch cubes 2 cups vegetable stock or canned low-sodium broth salt and freshly ground pepper to taste - Preparation
- Heat the oil in a large saucepan. Add the tomato, garlic and ginger and cook over moderate heat, stirring, for 3 minutes. Add the curry and cook, stirring, until fragrant, about 2 minutes. Stir in the eggplant. Add the stock and bring to a boil. Add a pinch each of salt and pepper, cover and simmer over low heat, stirring occasionally, until the eggplant is tender, about 8 minutes.
Using a slotted spoon, transfer the eggplant to a bowl. Boil the cooking liquid over high heat until reduced to 1/2 cup, about 3 minutes. Return the eggplant to the pan and reheat it. Season with salt and pepper and serve. - Yield
- 4 servings
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