Recipe by Julesong
This is the recipe I came up for very flavorful, rich, and mild eggplant curry. It's one of my favorite comfort foods. :)
Top Review by bebefisher
Good taste, but I had to add a whole can of lite coconut milk and some broth to get it thin enough to pour over rice. It ended up being too watery. So I will make it again without trying to thin it.
- 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 See How It's Made
- 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.