Eggplant Curry

I didn’t write much about eggplant this summer – not that I didn’t grow, cook or eat them… but I didn’t have much to add to the conversation.  I blew my wad of knowledge and recipes last summer. 

When I cleaned the garden of all the tomato plants, I also dug up the eggplant plants and harvested the last few.  I was determined to get out of my rut and try something different. 

The tomato jam was simmering on the stove-top with an Indian-style aroma to it.  I decided to follow that scent, and began looking through my Singapore cookbook for ideas (the only book I own with any Indian recipes).  I found a Sri Lankan curry recipe that seemed perfect.  With a side of naan, it made the perfect accompaniment to the swordfish and green tomato jam.

Eggplant Curry
(loosely adapted from Singapore Food )
 
4 small eggplants, cut in quarters lengthwise, and then into 1 ½ inch slices
1 tbs. plain oil
1 small onion, chopped
3 cloves garlic, chopped
1 tsp. salt
1/8 tsp. turmeric
½ tsp coriander
¼ tsp. cumin
1/8 tsp. ground fennel
¼ tsp. mustard seed
Pinch (or more) cayenne pepper
1 cup coconut milk
½ cup water
½ lime, juiced

1.     Heat a large skillet over high heat.  Add oil and then eggplant in a single layer.  Let eggplant sit so that it can brown on the bottom side for about 4 minutes. 
2.    Add onions and garlic to the pan and continue cooking, stirring occasionally, for about 3 minutes, until onions start to soften.
3.    Add spices and salt and stir to coat eggplant.
4.    Add coconut milk and water and simmer for about 10 minutes or until eggplant is tender.
5.    Season with lime juice just before serving.