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Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Florida Eggplant Curry

Vegetable-6108
Ingredients  
Amount Ingredient
2 tablespoons pure olive oil
1 medium tomato, chopped
1 clove garlic, minced
1 teaspoon minced fresh ginger
1 tablespoon curry paste
1 1/2 pounds eggplant, cut into 1-inch cubes
2 cups vegetable stock or canned low-sodium broth
  salt and freshly ground pepper to taste
 

Preparation
Heat the oil in a large saucepan. Add the tomato, garlic and ginger and cook over moderate heat, stirring, for 3 minutes. Add the curry and cook, stirring, until fragrant, about 2 minutes. Stir in the eggplant. Add the stock and bring to a boil. Add a pinch each of salt and pepper, cover and simmer over low heat, stirring occasionally, until the eggplant is tender, about 8 minutes.

Using a slotted spoon, transfer the eggplant to a bowl. Boil the cooking liquid over high heat until reduced to 1/2 cup, about 3 minutes. Return the eggplant to the pan and reheat it. Season with salt and pepper and serve.

Yield
4 servings

Look for "Fresh from Florida" ingredients at your grocery store.

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