Eggplant and Tomato Curry
This is savory, complex and delicious and uses Thai red curry paste to create a lot of flavor quickly. You can serve it over potatoes instead of rice.
- Green beans would be a wonderful addition here. Add them at the same time you add the tomato sauce and coconut milk.
- If you don’t have time to make tomato sauce and have fresh tomatoes, add fresh, chopped tomatoes to the curry paste after you’ve fried it for a few minutes and let reduce a bit before adding the eggplant and remainder of the coconut milk.
- Use green curry paste if you don’t have red
3 Japanese eggplants or globe or Italian eggplant, cut into 2 x 3″ chunks (about 8 cups)
2 tablespoons oil
1/2 teaspoon salt
2 teaspoons red curry paste (or green, see Variations above)
2 teaspoons fresh ginger, minced or grated on a microplane (optional)
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 -1/2 teaspoon salt, to taste
1 can full-fat coconut milk
Cilantro and scallions, for garnish
Rice or potatoes (see headnote) for serving
1. Heat oil in a large skillet over medium-high heat. Add eggplant chunks and 1/2 teaspoon salt and saute over fairly high heat, stirring often for about 5 minutes. Then cover the pan and cook until eggplant begins to collapse and brown in places, another 5 minutes or so. Remove from pan and set aside.
2. Put solid/fat part of the coconut milk in a dutch oven or large saucepan over medium heat. Add curry paste, ginger, if using and spices and mix well. Fry this mixture for about 3 minutes then add the eggplant and combine well and cook for a minute or two. Add the tomato sauce and remaining coconut milk and salt. Bring to a simmer and cook, partially covered for about 15 minutes until thickened a bit. Serve hot over rice or potatoes.