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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nijel gamer
[email protected]This curry is so flavorful and delicious. I love the combination of spices and the creamy coconut milk.
Eric Ete
[email protected]I've never made eggplant curry before, but this recipe made it easy. It turned out delicious and I will definitely be making it again.
Yt Rehman
[email protected]This curry is a great way to use up leftover eggplant. It's also a great dish to serve to vegetarians.
Jacob Mukwasa
[email protected]I love the simplicity of this recipe. It's easy to make and it always turns out great.
Alexandre Goupil saint-pierre
[email protected]This is a great recipe for a healthy and flavorful meal. The eggplant is cooked perfectly and the curry is so flavorful.
Mirza Amman Tahir
[email protected]I'm not a huge fan of eggplant, but this curry changed my mind. It was so delicious!
Mohsin Mazhar
[email protected]This curry is so flavorful and satisfying. I love the combination of spices and the creamy coconut milk.
Dark YT
[email protected]I've made this curry several times and it's always a hit. It's a great way to use up leftover eggplant.
Furqan Rajpoot
[email protected]This recipe is a keeper. It's easy to make and it always turns out delicious.
Zimkhitha Zibi
[email protected]I made this curry for a party and it was a huge success. Everyone loved it!
Obai Alashkar
[email protected]This is the best eggplant curry I've ever had. The spices are perfectly balanced and the eggplant is cooked to perfection.
Raheem Arif
[email protected]I wasn't sure how I would like eggplant curry, but this recipe changed my mind. It was so good!
Faisal MehaR
[email protected]This curry is so flavorful and delicious. I will definitely be making it again.
Yvette Kruggel
[email protected]I love the addition of coconut milk to this curry. It gives it a creamy and rich flavor.
Skb Aryan
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
boyfurious
[email protected]I've never made eggplant curry before, but this recipe was so easy to follow. It turned out great!
Willber Alba mandoza
[email protected]This eggplant curry was a hit with my family! The flavors were so rich and complex, and the eggplant was cooked perfectly.