Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Vegetable Recipe
Florida Eggplant Curry
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Vegetable-6108
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Ingredients |
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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 |
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salt and freshly ground pepper to taste |
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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
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Look for "Fresh from Florida" ingredients at your grocery store.
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