Posted by: Sara S. | November 17, 2009

If you don’t make this, you’re stupid.

Last night, I tried making curry for this first time. Now, I say “making curry” with some hesitation since I’m pretty sure curry usually requires things like ghee and more than 2 spices. Still, what I might term “idiot’s curry” was so good I almost ate the whole thing—thankfully, my friend Lynne was there to dissuade me from doing so. (She did not, however, dissuade me from drinking half a bottle of wine. I walked into a wall when I got up to pee in the middle of the night. Oh boy.)

Below, I have reproduced the eggplant/tomato curry recipe from blogger and cook Kimberly Harris who writes The Nourishing Gourmet. I would say it’s pretty much idiot proof and it is also So. Good. We had it over about 1/4 cup of brown rice per serving. Naan would surely have done the trick too.

Delicious Tomato and Eggplant Curry– Serves 3-4

This recipe was inspired by a similar recipe in Nourishing Traditions. When I got freshly picked eggplant in season from a local farmer, it was so sweet, you really didn’t need to do the salted eggplant step (the farmer would actually be offended if you did!). I recommend it for store bought eggplant as it removes the eggplant’s bitterness. This is very simple to make, but you do have to leave time for it to soak in the salt, and then cook, so give yourself plenty of time.

    1 large eggplant
    Sea salt
    Olive oil (coconut oil should work well here too, or a mixture of the two)
    1 onion, peeled and diced
    3 garlic cloves, peeled and finely minced or put through a garlic press
    3 teaspoons curry powder
    2 cups of canned diced tomatoes (liquid included)
    Sea Salt

1-Wash and peel the eggplant. A regular peeler works great. Cut the stem off. You will now be cubing the eggplant. Here is how I do it (I apologize in advance for the confusing directions. This was one place where a picture would have been worth a thousand words! If it’s confusing to you, just cube it however you want, just get it to half inch pieces. ). Cut down the middle of the eggplant lengthwise. Keeping one half of the eggplant in the same position, carefully cut lengthwise again to make an 1/2 inch strip. You may have to cut several 1/2 inch strips depending on the size of the eggplant. The end goal is to have each half of the eggplant cut into strips. Reconstruct each half of the eggplant, by re-layering it, cut side down. In the long direction of the eggplant, cut the eggplant in long strips about 1/2 inch width. Then cut the other way (the short length side of the eggplant), once again, into 1/2 inch width. You should be left with 1/2 by 1/2 inch squares, or around there. Do the same to the other half.

2-Place in a colander set on a dish (such as a pie dish) and sprinkle with several pinches of salt. Mix to combine well. Let this sit for 1 hour. Then rinse well.

3-Pat the eggplant dry and preheat the oven to 400 degrees. In a large saucepan, heat a couple tablespoons of olive oil until hot. Add half the eggplant and saute until cooked through. Remove to a small casserole dish {8 by 8 should work great} and repeat the process with the other half.

4-In the same saucepan, heat enough oil to lightly cover the bottom of the saucepan until hot and then add the onions and a pinch of salt. Stirring, cook the onions until they are tender, then add the garlic and the curry powder and saute for a minute or two more. When the curry powder is smelling fragrant, add the chopped tomatoes. Pour this over the eggplant, and mix to combine.

4-Bake uncovered in the oven for 35-45 minutes, until everything is very soft and the top is lightly browned. Depending on how much salt was in the tomatoes, you may or may not have to add more salt. Serve over brown rice or flat bread.

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