Red Lentil And Aubergine Eggplant Curry Food

RED LENTIL AND AUBERGINE (EGGPLANT) CURRY

Steps:

• Spray pan with oil and cook the onion and garlic until soft.
• Stir in curry powder and cook for a further minute.
• Add aubergine, lentils and stock to the pan.
• Bring to the boil and simmer uncovered for 30 mins - stir frequently.
• If the lentils are not tender and mushy, boil the curry vigorously for 5 minutes.
• Add salt, coconut milk and coriander.
• Stir and serve.

EGGPLANT CURRY

Steps:

• In a blender, combine the ingredients for the masala paste blend it to a smooth paste; set this masala paste aside.
• Cut into the baby eggplants up to about 1/4 inch from the stem, without breaking up the stem, into roughly lengthwise quarters gently separate at the slits, while holding the stem tight, and slather on the masala paste into the slits of the eggplant, in a thin layer, taking care not to break apart the eggplant; set aside. Or use the long thin eggplant cut into 1 inch slices and make a cut halfway through to slather the masala into and on the slices.
• Heat 2 Tbsp of oil in a pan, add the diced onions and a pinch of salt and any remaining marsala paste left over after coating the eggplants; saute till onion turns translucent about 4-5 minutes.
• Add the diced tomatoes and the rest of the spices, stir till well-incorporated.
• Season with salt to taste.
• Gently place the 'stuffed and coated' eggplants into the sauce so they are mostly submerged, cover and let it simmer over medium low heat till eggplant changes color and is cooked through but not mushy about 20 minutes.
• Add a little water if there is not enough moisture for cooking, try not to stir at this point as the eggplants might fall apart.
• When tender stir gently, garnish with cilantro and serve warm with roti or naan or over basmati rice.

EGGPLANT (AUBERGINE) CURRY

Steps:

• Preheat oven to 350 degrees F.
• Cut the eggplants lengthwise and lay cut-side down on a cooking-sprayed pan; bake eggplant halves for 20 to 30 minutes until very soft.
• Meanwhile, in a skillet heat the butter and olive oil over medium high and sauté the onion and garlic together until soft.
• When the eggplant is done, scoop the insides out of the peel and place in a food processor together with the sautéed onion and garlic; whir for 1 minute.
• Place whirred eggplant mixture in a saucepan and add remaining ingredients; stir well and heat over medium high for about 3 to 5 minutes or until tofu is heated through (don't heat for too long or the coconut milk will lose its taste).
• I eat it just as is, but you can serve it over cooked rice; some people like to add chickpeas.
• Note: I highly recommend you use fresh tofu, if you can get it; I purchase it at my local Asian market.