Nadias Eggplant Curry Recipes

EGGPLANT CURRY - SOUTH INDIAN BRINJAL CURRY

Steps:

• Preheat oven to 240°C / 450°F (220°C fan). Line tray with parchment/baking paper.
• Cut eggplant into 2cm / 4/5" slices, then cut into 2cm / 4/5" batons.
• Place in large bowl, toss with oil, salt and pepper.
• Spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal. Use per recipe.
• Heat oil in a large pot over medium heat. Add mustard seeds, let them sizzle for 15 seconds.
• Add curry leaves, stir, leave to sizzle for 15 seconds - seeds might pop, Indian cooking is very dramatic!
• Add onions, cook 5 minutes until golden brown.
• Add tomato, cook for 1 minute, stirring.
• Add garlic and ginger, cook 2 minutes.
• Add Curry Spices and salt, and cook for another 3 minutes - it will be a thick paste and might stick to the bottom of the pot, don't let it burn (if it starts to, remove from stove and quickly add splash of water to loosen).
• Stir in water, and then add the eggplant.
• Gently stir, partially cover, reduce heat to low and simmer 30 minutes. Stir carefully once or twice (so the eggplants don't break up completely), add more water if it dries out.
• Stir in coconut milk, taste then add more salt if needed.
• Your result should be a very thick, juicy, strongly flavoured curry with eggplant partially intact but half collapsed.
• Serve with basmati rice and a dollop of yogurt and fresh coriander leaves, if you want.

NADIA'S EGGPLANT CURRY

Steps:

• chop and fry onion, brown blend other ingredients except eggplant and tomato paste slice eggplant into circles, fry add blend to golden brown onion, reduce until starts to thicken, add eggplant and 2 spoons tomato paste, simmer until eggplant is tender

PLUMP UDON NOODLES IN THAI GREEN CURRY WITH EGGPLANT

Steps:

• Combine the basil, cilantro, 1/4 cup coconut milk, the fish sauce, soy sauce, coriander, cumin, sugar, garlic, chile, ginger, lemongrass, lime juice, shallot and some black pepper in a food processor. Blend until a paste forms.
• Heat the canola oil in a large pan over medium-high heat. Add the curry paste and stir-fry for 1 minute. Add the stock and kaffir lime leaves and bring to a boil. Turn down the heat to medium and simmer for 10 minutes. Add the bell pepper, eggplant and the remaining 1/2 cup coconut milk and cook until the vegetables are tender, 15 to 20 minutes.
• Meanwhile, cook the noodles in salted boiling water until al dente. Drain.
• Fill a big bowl with the noodles and cover with the spicy green curry sauce.

SOUTH INDIAN EGGPLANT CURRY

Steps:

• In a bowl, mix oil, chickpea flour, turmeric and asafetida. Heat on high for 90 seconds, stopping to stir halfway through. In another bowl, heat coconut on high for 90 seconds, stirring halfway through. Add coconut, ginger, salt and tamarind to chickpea mixture.
• Rinse and dry eggplant, trim off ends, and cut into 1-inch slices. Score one side of each slice in several places. Spread and press spice mixture into gashes, then put eggplant into a dish. Partly cover (waxed paper works) and heat on high for 6 minutes. Uncover and cook on high for 2 or 3 minutes, until very soft. Garnish with cilantro. Serve hot or warm.