EGGPLANT CURRY "NO-FRY" SRI LANKAN STYLE USING COCONUT
Another recipe courtesy of the great Madhur Jaffrey. I'm often looking for new eggplant dishes, and can't believe I haven't tried this particular recipe until today, it's really very easy. From what I've read, traditionally in this dish the eggplant would be fried - in this version it is broiled which obviously cuts down on the calories quite substantially. I also used light coconut milk. I only had one eggplant on hand today and it turned out great, a nice side-dish or main for 2. I can imagine that by using two regular eggplants you would be able to serve at least 3, if not 4, as a main. Next time you run across good looking eggplants in the store, pick a few out and give this a try! (One last note, apparently the original version of this normally calls for 2 tsp of cayenne...wow, that would be hot. 1/2 tsp, as called for here, was just about right for us, but of course, season away as you like!).
Provided by magpie diner
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat your broiler, placing the rack about 6 inches below the heat source. Cut the eggplant into 1/2 inch thick round slices (no need to peel). Place the slices on a baking sheet and lightly brush with about 1 tbsp of the oil, on both sides.
- Place the tray under the broiler and cook on one side for about 4 minutes, flip and do same on other side. It will depend on your broiler, you're looking for light browning on both sides. Remove and set aside to cool slightly.
- When you're able to handle the eggplant, cut the pieces into quarters. Place them in a bowl along with 1/2 tsp sea salt, the cumin, coriander, turmeric, fennel, cayenne and lime juice. Toss gently.
- Put the remaining tbsp of oil into a skillet and bring to medium-high heat. When hot, add the cinnamon stick and a few seconds later, the curry leaves if using. Stir once and then add in the sliced onion.
- Let the onion saute for a few minutes and then add in the seasoned eggplant. Mix that together and continue to cook for a few minutes.
- Add the mustard seeds to the coconut milk and pour it into the pan. As soon as it starts to bubble, reduce the heat to medium-low and cook for about 5 more minutes.
- Adjust seasonings to your taste (salt, pepper, lime juice, cayenne -- ). Serve hot with rice or flat bread.
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cool man so great
[email protected]I'm not sure about this recipe. I've never cooked with eggplant before.
Nayem Vlogs
[email protected]I love eggplant curry! This recipe looks really good. I can't wait to try it.
Lexington Strckland
[email protected]This curry looks delicious, but it seems like it might be a bit too spicy for me. I'll have to reduce the amount of chili peppers that I use.
Younos Vai
[email protected]I'm always looking for new eggplant recipes. This one looks like a keeper. I'll be sure to try it out.
kisitu fazil
[email protected]This recipe looks really good, but I'm not sure if I can find all of the ingredients. I'll have to check my local grocery store.
Layla Bronson
[email protected]I made this curry a few weeks ago and it was delicious! I've been craving it ever since. I'll definitely be making it again soon.
Tarvin Rodney
[email protected]I'm not a big fan of eggplant, but this recipe has me intrigued. I might have to give it a try.
M Shakil 45
[email protected]This eggplant curry looks amazing! I can't wait to try it. Thanks for sharing the recipe.
Karl Smalley
[email protected]I tried this recipe last night and it turned out great! The eggplant was perfectly cooked and the curry sauce was flavorful and delicious. I served it with rice and it was a hit with my family. Thanks for sharing this recipe!
Eva Ali pradhan
[email protected]This eggplant curry was an absolute delight! The flavors were rich and complex, with a perfect balance of sweet, sour, and spicy. The coconut milk added a creamy texture that made the dish even more indulgent. I especially loved the addition of green