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File in: Oil, Entree

Kh. Nicole Damick's

Eggplant Curry-ish

Serves 4-6

  • 1 large eggplant
  • 4 tomatoes, diced
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1/2 tsp. tumeric
  • 1 tsp. freshly grated ginger
  • 1 onion, chopped finely
  • 1/4 tsp. ground cayenne pepper
  • 1 large handful of cilantro, finely chopped
  • salt, as needed
Try serving Eggplant Curry-ish with these other recipes:

1. At least two hours before mealtime, peel a large eggplant. Cut into one-inch cubes, place them in a colander, salt generously, and let them drain over a sink.
2. About an hour before dinner, heat some oil pan and fry the onions and spices until the onions are almost caramelized. Place the onions, spices, eggplant, ginger, and tomatoes in a pot and cook on medium-low until eggplant is fully cooked.
3. Serve sprinkled with some of the cilantro, over rice or with freshly made chappatis.