John Myers
Eggplant Curry
The perfect eggplant curry recipe with a picture and simple step-by-step instructions.
- 1 kilogram Eggplant
- 500 g Tomatoes
- 1 Red onion
- 1 Red peppers
- 1 Grapefruit
- 1 tablespoon Cane sugar
- 2 teaspoon Curry powder
- 1 tablespoon Harissa paste
- 1 Garlic clove crushed
- 200 Milliliters Oat cream
- Cut the eggplant into slices. Peel the tomatoes and cut them into slices. Dice the onion and bell pepper; we need 3 slices of the grapefruit (untreated).
- Fry the eggplant in portions with a little rapeseed oil. Then fry the onion until translucent, add the tomatoes, peppers and aubergines and pour about 0.5 liters of water. Add the curry powder, harissa and the clove of garlic and simmer with the lid on the grapfruit slices for 30 minutes. At the end add the oat cream and season with salt.
- It goes well with rice or baguette
- If you don’t want to risk that with the grapefruit, you can take some lemon juice.
Facebook Comments