Saturday, April 25, 2009

Curried Eggplant

I've always loved eggplant, but never knew what to do with it, other than Parmesan. I think this recipe tastes like it came from a restaurant and will impress people who don't even like eggplant. -Sarah

1 large eggplant
olive oil
1 large onion, diced
3 cloves of garlic, minced
3 t. curry powder
2 cups canned diced tomatoes (juice included)

  • Peel eggplant and cut into about 1/2 inch cubes. Place in a colander and sprinkle eggplant with salt. (I used about 1 T.) Stir and let sit for 1 hour. (this removes the bitter flavor).
  • Rinse the eggplant well and pat dry with paper towels. Heat oven to 400 degrees.
  • In a hot skillet with olive oil, cook eggplant cubes, in two batches.
  • Remove eggplant from pan and add more olive oil. cook onions until tender and add the garlic and curry powder. Saute a couple of more minutes.
  • Add tomatoes to the pan and then stir in eggplant cubes.
  • Place all in an 8x8 baking dish and bake 35-45 minutes.
  • Serve over rice.

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