 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Long, slender Japanese eggplants have a slight sweetness. If you can't find them, substitute baby Italian or regular eggplants. Toast whole eggplants under the broiler, cool, and remove peel before chopping the pulp. Ingredients:
8 japanese eggplants (about 3 pounds) |
2 tablespoons canola oil |
3 cups chopped onion |
8 garlic cloves, minced |
2 jalapeño peppers, seeded and chopped |
5 cups chopped peeled tomato (about 2 pounds) |
4 teaspoons curry powder |
2 tablespoons chopped fresh cilantro |
1 teaspoon salt |
Directions:
1. Preheat broiler.
2. Pierce eggplants several times with a fork; place on a foil-lined baking sheet. Broil 15 minutes or until blackened, turning frequently. Cool slightly; peel and coarsely chop. Keep warm.
3. Heat oil in a large skillet over medium heat. Add onion, garlic, and peppers to pan; cook for 10 minutes or until onion is translucent, stirring frequently. Add tomato and curry powder, stirring well to combine; cover and cook 10 minutes, stirring occasionally. Stir in eggplant, cilantro, and salt.
|
|