Mild Eggplant Curry Recipe
Summary
Preparation Time15 MinCooking Time40 Min
Ready In55 MinDifficulty LevelEasy
Health IndexAverageServings2
Ingredients
| Onion | 2 Cup (16 tbs), chopped | |
| Vegetable oil | 3 Tablespoon | |
| Ginger | 3/4 Tablespoon, chopped | |
| Cayenne pepper | 1 Dash | |
| Ground coriander | 1 1/4 Tablespoon | |
| Turmeric | 1/2 Tablespoon | |
| Ripe tomato | 1 , chopped | |
| Tomato sauce | 2 Cup (16 tbs) | |
| Eggplant | 1 Large, chopped | |
| Lemon juice | 2 Tablespoon | |
| Salt | To Taste | |
| 1/4 c. coriander leaves, chopped, or Italian parsley | ||
Directions
Saute onion in vegetable oil in a large skillet over medium heat; add ginger, cook until onions are golden.
Stir in spices, tomato, and sauce; simmer until sauce is smooth.
Stir in eggplant, cover thoroughly with sauce.
Cover and simmer until eggplant is tender (30 to 40 minutes).
Stir occasionally; if mixture becomes dry, add a little water.
Stir in lemon juice.
Taste and add salt; correct seasonings as desired.
Stir in spices, tomato, and sauce; simmer until sauce is smooth.
Stir in eggplant, cover thoroughly with sauce.
Cover and simmer until eggplant is tender (30 to 40 minutes).
Stir occasionally; if mixture becomes dry, add a little water.
Stir in lemon juice.
Taste and add salt; correct seasonings as desired.
Chef
