Eggplant Curry No Fry Sri Lankan Style Using Coconut Recipes
SRI LANKAN EGGPLANT (AUBERGINE) CURRY
Eggplant is one of my favourite vegetables. This mouthwatering spicy dish is served in Sri Lanka on special occasions such as weddings. So good is it that I would happily eat it every day of the week if not for the high oil content. Definitely not one for calorie counters! It is usually served with a chicken curry and saffron rice. I love it hot, but cold the next day, it is sensational. If you wish, prior to cooking, you can cut each eggplant lengthwise into quarters, sprinkle with the salt and leave uncovered in a single layer for thirty minutes. Rinse the eggplant under a cold tap, pat-dry with kitchen paper, and slice into 1" cubes as directed below. I personally don't bother with the salting process. If you prefer to use baby eggplant, just slice crosswise into 1" cubes. Recipe obtained from a Sri Lankan friend.
Provided by Daydream
Categories Asian
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Wash the eggplants, remove the stalk, and slice lengthwise into quarters.
- Cut each quarter lengthwise into 1" wide strips and then crosswise into 1" cubes.
- Heat 1-2 inches of peanut oil in a wok to medium-high heat (375F) and deep-fry the eggplant cubes in batches until golden brown (this takes around three to five minutes for each batch, adjusting oil temperature as necessary).
- Drain thoroughly on kitchen paper.
- In a medium-sized pan, heat the extra oil and saute and stir the onion until golden brown.
- Add the turmeric, cumin, coriander and mustard and stir for a couple of seconds before adding the garlic, ginger, chillies and curry leaves.
- Stir and saute for 30 seconds.
- Add the vinegar, coconut milk, salt to taste and the sugar and stir until well mixed.
- Bring slowly to the boil before adding the deep-fried eggplant cubes.
- Stir, then simmer gently on low heat until most of the liquid has evaporated, about 10 minutes.
- Taste and season with a little more sugar and/or salt as desired.
Nutrition Facts : Calories 160.2, Fat 11.5, SaturatedFat 4.5, Sodium 9.7, Carbohydrate 14.6, Fiber 5.9, Sugar 5.9, Protein 2.9
EGGPLANT CURRY "NO-FRY" SRI LANKAN STYLE USING COCONUT
Another recipe courtesy of the great Madhur Jaffrey. I'm often looking for new eggplant dishes, and can't believe I haven't tried this particular recipe until today, it's really very easy. From what I've read, traditionally in this dish the eggplant would be fried - in this version it is broiled which obviously cuts down on the calories quite substantially. I also used light coconut milk. I only had one eggplant on hand today and it turned out great, a nice side-dish or main for 2. I can imagine that by using two regular eggplants you would be able to serve at least 3, if not 4, as a main. Next time you run across good looking eggplants in the store, pick a few out and give this a try! (One last note, apparently the original version of this normally calls for 2 tsp of cayenne...wow, that would be hot. 1/2 tsp, as called for here, was just about right for us, but of course, season away as you like!).
Provided by magpie diner
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat your broiler, placing the rack about 6 inches below the heat source. Cut the eggplant into 1/2 inch thick round slices (no need to peel). Place the slices on a baking sheet and lightly brush with about 1 tbsp of the oil, on both sides.
- Place the tray under the broiler and cook on one side for about 4 minutes, flip and do same on other side. It will depend on your broiler, you're looking for light browning on both sides. Remove and set aside to cool slightly.
- When you're able to handle the eggplant, cut the pieces into quarters. Place them in a bowl along with 1/2 tsp sea salt, the cumin, coriander, turmeric, fennel, cayenne and lime juice. Toss gently.
- Put the remaining tbsp of oil into a skillet and bring to medium-high heat. When hot, add the cinnamon stick and a few seconds later, the curry leaves if using. Stir once and then add in the sliced onion.
- Let the onion saute for a few minutes and then add in the seasoned eggplant. Mix that together and continue to cook for a few minutes.
- Add the mustard seeds to the coconut milk and pour it into the pan. As soon as it starts to bubble, reduce the heat to medium-low and cook for about 5 more minutes.
- Adjust seasonings to your taste (salt, pepper, lime juice, cayenne -- ). Serve hot with rice or flat bread.
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