Eggplant Curry
Eggplant Curry
Ingredients
tomatoes: 4
onions: 5
pepper, chili: 5
aubergines: 500 6
pepper, black: 1 31
coconut, milk: 1 29
curry: 2 31
salt, table:
calamansi (fruit): 2 27
tomatoes: 4
onions: 5
pepper, chili: 5
aubergines: 500 6
pepper, black: 1 31
coconut, milk: 1 29
curry: 2 31
salt, table:
calamansi (fruit): 2 27
Dish Type: Side Dish
Difficulty: Easy
Cooking Time (minutes): quick (30 minutes or less)
Steps
1. Cut eggplants into 5- x 1-cm pieces, and deep-fry till light brown (about 10 mn). Remove from oil.
2. Cut tomatoes into 4-6 pieces, chilies into 2 pieces, and onions into round slices. Mix these spices with fried eggplants and add pepper, salt, calamansi juice, and curry powder.
3. Place eggplant mixture in a pot, then add coconut milk. Cook curry 5-8 minutes until coconut milk is concentrated.
1. Cut eggplants into 5- x 1-cm pieces, and deep-fry till light brown (about 10 mn). Remove from oil.
2. Cut tomatoes into 4-6 pieces, chilies into 2 pieces, and onions into round slices. Mix these spices with fried eggplants and add pepper, salt, calamansi juice, and curry powder.
3. Place eggplant mixture in a pot, then add coconut milk. Cook curry 5-8 minutes until coconut milk is concentrated.
Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines