Eggplant Curry
Ingredients: 2 large eggplants, 3 tbsp oil, 1 bunch scallions, finely chopped, 1 cup mushrooms, halved, 3 garlic cloves, crushed, 1 fresh red chili, finely chopped, 1 tsp chili powder, 1 tbsp curry powder (cumin, coriander, turmeric), 1 tsp salt, 14 oz. chopped tomatoes, 1 tbsp cilantro chopped (plus extra for garnish)
### Preparation
1. Preheat the oven to 400°F. Brush each eggplant with 1 tbsp oil and prick with a fork. Bake for 30-35 minutes until soft. Meanwhile, heat the remaining oil in a saucepan and then add scallions, mushrooms, garlic, and chile (optional), and cook for 5 minutes.
2. Stir in chili, curry powder, and salt. Cook 3-4 minutes. Add tomatoes and simmer for 5 minutes.
3. Once the eggplant is out of the oven and cool enough to touch, cut in half lengthwise and scoop soft flesh into a bowl and mash briefly. Add the mashed eggplant and chopped cilantro to the pan.
4. Bring to a boil and simmer for 5 minutes, or until the sauce thickens. Serve garnished with cilantro!
Additional:
Recipe by Linda Fraser. Photo Credit: Florian Nouh, “Eggplant Curry,” via https://www.contentednesscooking.com/eggplant-curry/