Eggplant Curry

Name: Eggplant Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 473 milliliters vegetable or chicken stock or canned low-sodium broth; 1 Tbsp Rambutan Curry Paste; 680 grams eggplant, cut into 1-inch dice; 1 teaspoon minced fresh ginger; 1 garlic clove, minced; 2 Tbsps pure olive oil; 4 servings Salt and freshly ground pepper; 1 medium tomato, chopped

The recipe Eggplant Curry could satisfy your Indian craving in around 45 minutes. This recipe serves 4. One portion of this dish contains approximately 5g of protein, 9g of fat, and a total of 159 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. A mixture of ginger, rambutan curry paste, eggplant, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Heat the oil in a large saucepan.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the tomato, garlic and ginger and cook over moderate heat, stirring, for 3 minutes.

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Garlic

Ginger

Tomato

Add the curry and cook, stirring, until fragrant, about 2 minutes. Stir in the eggplant.

Ingredients you will need

Eggplant

Curry Powder

Add the stock and bring to a boil.

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Stock

Add a pinch each of salt and pepper, cover and simmer over low heat, stirring occasionally, until the eggplant is tender, about 8 minutes.

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Salt And Pepper

Eggplant

Using a slotted spoon, transfer the eggplant to a bowl. Boil the cooking liquid over high heat until reduced to 1/2 cup, about 3 minutes. Return the eggplant to the pan and reheat it. Season with salt and pepper and serve.

Ingredients you will need

Salt And Pepper

Eggplant

Equipment you will use

Slotted Spoon

Bowl

Frying Pan

Equipment

Ingredients

Servings:

473milliliters

vegetable or chicken stock or canned low-sodium broth 1Tbsp

Rambutan Curry Paste 680grams

eggplant, cut into 1-inch dice 1teaspoon

minced fresh ginger 1

garlic clove, minced 2Tbsps

pure olive oil 4servings

Salt and freshly ground pepper 1medium

tomato, chopped

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Leo Steen Saini Vineyard Chenin Blanc. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 24 dollars per bottle.