Turkey And Eggplant Curry Food

EGGPLANT CURRY - SOUTH INDIAN BRINJAL CURRY

Steps:

• Preheat oven to 240°C / 450°F (220°C fan). Line tray with parchment/baking paper.
• Cut eggplant into 2cm / 4/5" slices, then cut into 2cm / 4/5" batons.
• Place in large bowl, toss with oil, salt and pepper.
• Spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal. Use per recipe.
• Heat oil in a large pot over medium heat. Add mustard seeds, let them sizzle for 15 seconds.
• Add curry leaves, stir, leave to sizzle for 15 seconds - seeds might pop, Indian cooking is very dramatic!
• Add onions, cook 5 minutes until golden brown.
• Add tomato, cook for 1 minute, stirring.
• Add garlic and ginger, cook 2 minutes.
• Add Curry Spices and salt, and cook for another 3 minutes - it will be a thick paste and might stick to the bottom of the pot, don't let it burn (if it starts to, remove from stove and quickly add splash of water to loosen).
• Stir in water, and then add the eggplant.
• Gently stir, partially cover, reduce heat to low and simmer 30 minutes. Stir carefully once or twice (so the eggplants don't break up completely), add more water if it dries out.
• Stir in coconut milk, taste then add more salt if needed.
• Your result should be a very thick, juicy, strongly flavoured curry with eggplant partially intact but half collapsed.
• Serve with basmati rice and a dollop of yogurt and fresh coriander leaves, if you want.

THAI RED CURRY CHICKEN AND EGGPLANT (AUBERGINE)

Steps:

• Heat a heavy saute pan over medium high heat.
• Add 1/4 can of the thicker coconut milk.
• When it bubbles, add curry paste and cook for 2 minutes, stirring constantly.
• Add additional 1/4 can of the thicker coconut milk and cook for 5- 8 minutes, until the oil begins to separate.
• Add chicken and stir to coat well.
• Cook for about 4 minutes until the chicken has changed color and firmed up.
• Add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked.
• Stir in fish sauce and lime leaves.
• Cook at a low simmer for 5 minutes.
• Just before serving, stir in lime juice, chiles and basil.

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.

17 DAY DIET : TURKEY EGGPLANT PARMESAN

Steps:

• 1. Position a rack in the center of the oven and preheat to 350°F Spray a large baking sheet with nonstick cooking spray. Lay the eggplant slices on the baking tray and spray their tops lightly with nonstick cooking spray. Bake, turning once, until the slices begin to soften and brown, about 30 minutes.
• 2. Meanwhile, spray a large saucepan with nonstick cooking spray. Set over medium heat and add the ground turkey, breaking it up with a spoon. Cook, stirring often, until the meat loses its raw, pink color and browns a bit, about 5 minutes. Pour in the marinara sauce; stir in the oregano, basil, and fennel seeds. Remove the pot from the heat.
• 3. Layer the eggplant slices and turkey marinara sauce in a 9-x13-inch baking dish. Sprinkle the cheese on top. Bake until bubbling, about 30 minutes. Cool for 5 minutes before serving.

TURKEY AND EGGPLANT CURRY

Steps:

• Heat a large pan and add cooking spray. Add onion, garlic, chilies. Cook for 2 minutes. Sprinkle in all spices and cook for additional 2 minutes.
• Add eggplant and turkey. Cook for 5 minutes, or until turkey is browned. Add carrots and red pepper, stir. Pour in the chicken stock.
• Bring to a boil, cover and simmer for 20-25 minutes, until turkey is tender.
• Sprinkle with chopped cilantro and serve.

EGGPLANT CURRY

Steps:

• Wash eggplant and cut into small pieces.
• Add oil to pan and heat to boiling point.
• Add eggplant and fry on medium to medium high until light golden brown.
• Drain on paper towels. Meanwhile, add remaining ingredients to pan and cook. Return eggplant to pan and cook for another 3 minutes.

EGGPLANT CURRY

Steps:

• Clarify butter by placing a 1/4 stick of butter in the microwave for 1 minute.
• Scoop the foam off the top, and use the clear, golden top to sauté your veggies with, and discard the milky substance on the bottom.
• Sauté veggies in this order, one at a time, then place the veg in a large bowl you've conveniently placed near the stove.
• In a heated pan, pour in one tbsp of butter, add a bit with each new veggie:.
• Onions, two minutes.
• Okra, 4-5 minutes.
• Eggplant, 6 minutes - should be a bit browned on skinless sides.
• Carrots, 3 minutes, adding the tomatoes to them for another minute or two.
• Scoop out carrot & tomato mixture, leaving any juice behind.
• Add diced onion, garlic & ginger into sauté pan with another tbsp of butter (or ghee - same thing), sauté for about five minutes.
• Add curry into mixture and stir around for a bit.
• Pour in coconut milk.
• Then add the veggies and let them bubble around for about ten minutes.
• Add salt to taste, and extra cayenne to make your curry spicier.
• Serve with hot basmati rice.

INDIAN EGGPLANT CURRY

Steps:

• Chop the eggplants into 1-inch cubes with the skins on. Boil eggplant pieces in large stockpot for about 5-7 minutes, or until soft. Drain well, set aside.
• Heat oil in a large pan over medium heat. Mix in cumin seeds and mustard seeds. Let them roast for about 1 minute or until they start to sizzle and pop.
• Stir in onion and fry for 2 minutes or until onion is tender. Add turmeric powder and fry for another 30 seconds.
• Add ginger-garlic paste, frying for about 1 minute. Stir in cayenne pepper, curry powder, and diced tomato. Cover and let simmer on low heat for about 5 minutes, or until the tomato is almost a paste (if you must, add 1-2 tablespoons of water to keep the mixture moist).
• Add salt, green chiles, and plain yogurt. Cook for 30 seconds, then add the eggplants. Cover and cook for 7-10 minutes. Mix in chopped cilantro and serve over rice.