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Curried Eggplant

*adapted from Nourishing Traditions

 

2 large or 3 medium eggplant

1 medium onion

 2 tomatoes

1 tsp. fresh grated ginger

1 tsp. coriander

1 tsp. cumin

1/2 tsp. turmeric

1/2 tsp. cayenne (optional)

olive oil

sea salt

 

Peel eggplant and cut into 1/2 inch cubes. Salt eggplant and let sit for 10 minutes. Rinse in colander to remove salt. Saute eggplant in olive oil until soft. about 7 minutes. Place eggplant in casserole dish. Saute onions and spices until onions are soft. Add chopped tomatoes to pan and saute for a few minutes more. Place in casserole dish with eggplant. Mix together and bake at 350 for 30 minutes to one hour, until desired consistency is reached and flavors marry well.

Serve over rice.

 


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