Eggplant Curry

"This curry is from Sri Lanka"
 
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photo by brokenburner photo by brokenburner
photo by brokenburner
photo by brokenburner photo by brokenburner
photo by *Parsley* photo by *Parsley*
Ready In:
35mins
Ingredients:
9
Serves:
4-6

ingredients

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directions

  • Wash eggplant and cut into small pieces.
  • Add oil to pan and heat to boiling point.
  • Add eggplant and fry on medium to medium high until light golden brown.
  • Drain on paper towels. Meanwhile, add remaining ingredients to pan and cook. Return eggplant to pan and cook for another 3 minutes.

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Reviews

  1. Was this supposed to be incredibly hot and spicy?! I like things hot, but I could barely handle this one!! I skipped the oil, and used soy milk, Splenda, and vinegar. I didn't exceed the listed amount of red pepper, so I can't figure out why this dish turned out so unbearably hot... I love eggplant, but it was so spicy that I couldn't even tell that I was eating eggplant! Thanks for posting.
     
  2. A good basic recipe, easy to make, tasty, and quick! I like my curries a little more watery though, so I augmented the levels of coconut milk as I went along. I added cilantro and green beans as well, which gave it more of an asian feel. All in all, a good recipe! Thanks for sharing it.
     
  3. pretty good and doesn't require a ton of ingredients. Just add to rice with bragg (liquid aminos)
     
  4. Nice and spicy and easy to make! This is a wonderful way to use your garden's eggplant when you're tired of the typical eggplant dishes. I used the coconut milk and it made it the dish thick and tasty. I sprinkled the finished dish with fresh cilantro leaves. Pretty and delicious! Thanx for the recipe!
     
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