Sri Lankan Eggplant Curry
Helen Park
4-6
Main Course
Ingredients
2 pounds eggplant, (Indian eggplant cut in half or Chinese eggplant cut into 2” halves – see notes below)
¼ - ½ cup vegetable oil
1 tsp black mustard seeds
1 cup red onion, cut into ½” dice
½ tsp fine sea salt
1 Tbsp chopped garlic
1 Tbsp chopped ginger
1 Tbsp Sri Lanka
½ tsp ground black pepper
¼ tsp cayenne pepper
1 Tbsp ground cumin
1 tsp ground turmeric
12 dried curry leaves
1 (15.5oz) can diced tomato
Fine sea salt to taste
1 cup coconut milk
¼ cup roughly chopped cilantro
Directions
In a heavy bottom skillet (information included in the notes), heat ¼ cup of oil until shimmering.
Brown the eggplants on their cut face, removing as they are ready. Add more oil as needed.
When all the eggplants have been browned and removed, leave 2 tbsp of oil in the pan, and add the black mustard seeds.
As the seeds begin to pop, lower the heat and add the red onion and ½ tsp of salt.
Cooking the onions until translucent and add the remaining spices, curry leaves, and tomato. Stir to combine well. The heating of the spices should make them fragrant.
Place the eggplant back into the pan and add 2 cups of water, enough to just cover the eggplant and fold the ingredients well to combine.
Increase the heat to bring everything to a boil. Then reduce the heat to simmer and cook for 20 minutes or unit the eggplant and onions are tender.
Stir in the coconut milk, add salt to taste, and garnish with the chopped cilantro.
Enjoy warm.
