Eggplant (Aubergine) Curry
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 large eggplants
- cooking spray
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1 cup chopped yellow onion
- 2 garlic cloves, minced
- 1 green onion, in 1/2 to 1 inch slices
- 14 -16 ounces extra firm tofu, drained in colander then cubed (use fresh tofu rather than packaged, if possible)
- 1 1⁄4 teaspoons of your favorite curry powder, to taste
- 1⁄4 teaspoon ground cumin, to taste
- 3 tablespoons thick coconut milk (or if it's not thick, at least 1/2 cup, to taste)
- 1 teaspoon lemon juice
- 1 dash cayenne, to taste
directions
- Preheat oven to 350 degrees F.
- Cut the eggplants lengthwise and lay cut-side down on a cooking-sprayed pan; bake eggplant halves for 20 to 30 minutes until very soft.
- Meanwhile, in a skillet heat the butter and olive oil over medium high and sauté the onion and garlic together until soft.
- When the eggplant is done, scoop the insides out of the peel and place in a food processor together with the sautéed onion and garlic; whir for 1 minute.
- Place whirred eggplant mixture in a saucepan and add remaining ingredients; stir well and heat over medium high for about 3 to 5 minutes or until tofu is heated through (don't heat for too long or the coconut milk will lose its taste).
- I eat it just as is, but you can serve it over cooked rice; some people like to add chickpeas.
- Note: I highly recommend you use fresh tofu, if you can get it; I purchase it at my local Asian market.
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Reviews
-
This has an unusual taste, but I liked it. *side note*: I buy my tofu packaged. I open the package, drain the tofu, then put it in an airtight container or ziploc bag and freeze it. When using I thaw it and then drain it in a coliander, pushing on the top to squeeze out extra moisture. When cooked, it has a firm texture almost like meat.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>