Eggplant Curry

Submitted by United Church of God on Tue, 2011-05-17 17:27
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Description

An international cuisine simply exquisite!

Summary

Yield
Servings
Source

Kathy Kiehn, Coos Bay OR

Prep time1 hour

Ingredients

1 1⁄2Cupjasmine rice (cooked)
2Tablespoonolive oil
1 large eggplant (cut into 1-in. cubes)
1 large onion (chopped)
1 large red bell pepper (diced)
4Clovegarlic
1Candiced tomatoes (with chilies, 14 oz. )
1⁄4Cupmango chutney
1 1⁄2Tablespooncurry paste (or 2 T. powder)
1Cupvegetable broth
2Tablespooncilantro (chopped)

Instructions

While rice is simmering, start curry. Heat a deep, heavy-bottomed nonstick skillet over medium to medium-high heat. When hot, add oil, eggplant, onion, and pepper. Cover pan, cook 6-8 minutes, stirring occasionally. Uncover, add garlic and cook 1 minute more. Add tomatoes, chutney, curry, salt, and broth. Stir to combine and simmer 1-2 minutes over low heat for flavors to blend. Remove from heat. Ladle eggplant into shallow bowls. Using and ice cream scoop, scoop rice balls into center of bowls, or place rice in bowls first and ladle curry on top. Sprinkle with cilantro.

Notes

Curry paste can be found on the international aisle of markets or in speciality stores. It is a deep red in color and will keep several months in the refridgerator. You control the heat of this dish by increasing or decreasing the curry for your taste.

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