Prep 45 mins
Cook 1 hr 30 mins
A great vegetarian recipe. It's time-consuming but so worth it. A simple salad and you're set.
Tomato Curry Sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 1⁄2 teaspoons curry powder
- 1 1⁄4 lbs tomatoes, peeled,seeded and chopped
- 2 teaspoons tomato paste
- 4 teaspoons olive oil
- 1⁄2 medium onion, minced
- 1⁄2 cup long-grain rice
- 1 cup hot water
- 3 tablespoons dried currants
- 2 medium eggplants, unpeeled,stems cut off,halved lengthwise (flask variety – about 1 lb each)
- 5 tablespoons olive oil
- 1⁄2 cup slivered almonds
- 2 tablespoons pine nuts
- 2 tablespoons cilantro, coarsely chopped
- 2 teaspoons fresh spearmint, chopped (or 1 tsp dried, crumbled)
- For sauce: Heat oil in large saucepan over low heat.
- Add garlic and cook, stirring occasionally, until soft, about 30 seconds.
- Add curry powder and stir 30 seconds.
- Mix in tomatoes and season.
- Bring to boil, reduce heat to low and cook until tomatoes are very soft, stirring occasionally, about 30 minutes.
- Mix in tomato paste.
- Puree in processor until smooth.
- Adjust seasoning.
- (can be prepared 1 day ahead) For pilaf: Heat 4 tsps olive oil in medium skillet over low heat.
- Add onion and cook until soft, stirring frequently, about 10 minutes.
- Add rice and stir until milky white, about 2 minutes.
- Add water, currants and season to taste.
- Bring to boil, stir, and cover.
- Reduce heat to low and cook until tender, about 18-20 minutes.
- Remove from heat, do not open, and let stand for 10 minutes.
- Preheat oven to 450F.
- Lightly grease shallow baking dish large enough to hold 4 eggplant halves.
- Make 1/8 inch deep cut around edge of each eggplant.
- Score 3 times down center.
- Arrange eggplants cut side up in dish.
- Sprinkle surface with salt and 2 tblsps olive oil.
- Bake until eggplant is tender when pierced with knife, about 25-30 minutes.
- Cool slightly.
- Remove eggplant pulp from skins using spoon; do not pierce skin.
- Coarsely chop pulp and add to pilaf.
- Taste and adjust seasoning.
- (can be prepared 1 day ahead. Cover skins and pilaf and refrigerate. Bring to room temperature before continuing.).
- Heat 2 tblsps olive oil in small skillet over medium-low heat.
- Add almonds and pine nuts and a pinch of salt.
- Stir until nuts are toasted a light-brown, about 2 minutes.
- Stir into pilaf with cilantro and spearmint.
- Preheat oven to 350F.
- Oil baking dish.
- Place eggplants, cut side up onto dish.
- Spoon pilaf into shells.
- Sprinkle with remaining 1 tblsp oil.
- Bake until hot, about 15 minutes.
- Reheat sauce, stirring frequently.
- Divide sauce among 4 plates and top with eggplant.
We really enjoyed this recipe Evelyn although it is very time-consumung, it's delicious! I did make a couple of minor changes, thanks, Kitten:)