Eggplant Curry

I often hear people say that they do not like curry but I think they are making a mistake of referring to the spice called curry. A curry dish can be any type of stewed vegetable or meat dish that contains spices, and it does not have to contain the spice named “curry.”

This eggplant “curry” has no curry spice in it but it is full of flavor from other spices. I hope you will give it a try even if you do not like other “curry” dishes you’ve tried.

Eggplant Curry

2 eggplants

2 cloves of garlic, diced

1 jalapeno, diced

2 Tbsp olive oil

1 bunch green onions (about 7-8), diced

1 cup diced mushrooms

1 large can diced tomatoes

1 tsp caraway seeds

1 Tbsp Cumin

1 Tbsp chili powder

cilantro

salt and pepper to taste

Poke the eggplants all over with a fork, wrap in foil and bake them in a 400 degree oven for one hour.

As long as you plan to heat the oven up, throw some potatoes in to bake too. That’s what I did and now I can have baked potatoes for lunch the next couple of days.

The eggplants look like really ugly, giant shriveled up raisins when they come out of the oven. Wait for them to cool and then peel the skin right off, it should slide off easily, discard the skin. Mash the eggplant with a potato masher or fork.

In a large saucepan, toast the caraway seeds for a few minutes in the olive oil, you may hear them start to pop. Add the diced green onion, jalapeno and garlic to the pan and cook for another 2-3 minutes.

Add the tomatoes to the pan along with the spices and bring to a boil.

Add the mushrooms, and eggplant bring back up to a boil and simmer for about 15 minutes until the mushrooms are cooked.

That’s it! Another really easy dish loaded with flavor that can be cooked in minutes (not counting the eggplant cooking time of course). You can always cook the eggplant ahead and store them in the fridge for a couple days until you are ready to make the curry. I served my curry over a little rice and garnished with fresh cilantro.