HOT AND SOUR EGGPLANT RECIPE - FOOD.COM
You can serve this as a vegan main dish on top of cooked grains or as a side dish. I like it on the side with some fried rice loaded with vegetables and some grilled chicken. Other vegetables, like colored peppers and chunks of onion, can be added. The secret is the sauce. If your eggplants are not young and tender, peel them first.
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Place the eggplant cubes in a large bowl, sprinkle them with the salt, and add cool water to cover. Place a saucer or bowl on top to keep eggplant submerged. Let soak 30 to 45 minutes, then drain, rinse, and dry on paperr towels.
- Whisk together the remaining ingredients EXCEPT the garlic and the oil in a small bowl and set it aside.
- Heat the vegetable oil in a large skillet or wok on medium-high heat. Add the dried eggplant cubes and stir-fry until tender and browning, about 5 to 10 minutes. Add the minced garlic during the last 30 seconds of stir-frying.
- Pour in the sauce ingredients from the small bowl, cook and stir until the sauce has thickened and coated the eggplant. Serve hot!
Nutrition Facts : Calories 279.4, FatContent 14.6, SaturatedFatContent 1.9, CholesterolContent 0, SodiumContent 3091.3, CarbohydrateContent 37, FiberContent 16.1, SugarContent 18.5, ProteinContent 6.6
HOT AND SOUR EGGPLANT CURRY RECIPE | GOOD FOOD
Eggplant (aubergine) goes particularly well with coriander, cumin and coconut rich, warm flavours but is surprisingly amenable to a wide range of ingredients, such as the curry-scented fenugreek and anise-flavoured fennel used in this dish.
Provided by goodfood.com.au
Categories Main-course
Total Time 1 hours 30 minutes
Yield SERVES 4
Number Of Ingredients 15
Steps:
1. Cut the eggplant into 2cm cubes. Sprinkle with 1/2 teaspoon salt and set aside for 1 hour. Drain and rinse.
2. Chop the tomatoes into rough dice. Heat the oil in a heavy-based saucepan over medium heat. Add the fenugreek and fennel seeds. When they start to crackle, add the garlic, onion and curry leaves and cook for 3-5 minutes or until onion is transparent. Add the eggplant and stir for 6 minutes, or until it begins to soften. Add the ground spices, tomatoes, tomato juice, tamarind and sliced fresh chillies.
3. Bring to the boil, then reduce to a simmer, cover and continue to cook for about 35 minutes, or until eggplant is very soft. Stir in the coconut cream and coriander and season to taste.
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