Eggplant Curry Recipe
slow-roasted eggplant, ginger lemongrass curry, kaffir lime with spicy broccoli and pistachio slaw, steamed rice, roti
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Ingredients
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Eggplant Curry
Broccoli Slaw
Steamed Rice and Roti
Method
Eggplant Preparation
- 1
Roast the Eggplant
Preheat your oven to 400°F (200°C). Slice the eggplants in half lengthwise and score the flesh diagonally. Brush the cut sides with olive oil and sprinkle with salt. Place them cut side down on a baking sheet and roast for 25-30 minutes until tender.
- 2
- 3
Add Coconut Milk and Spices
Stir in the coconut milk, kaffir lime leaves, turmeric powder, curry powder, and salt. Bring to a simmer and let cook for 10 minutes, allowing the flavors to meld.
- 4
Combine with Eggplant
Once the eggplants are roasted, scoop the flesh out and add it to the curry. Stir gently to combine and let it simmer for an additional 5 minutes.
Broccoli Slaw Preparation
- 5
Prepare the Slaw
In a large bowl, combine the broccoli florets, shredded carrot, and chopped pistachios.
- 6
Make the Dressing
In a small bowl, whisk together lime juice, honey, and a pinch of salt and pepper.
- 7
Combine Slaw and Dressing
Pour the dressing over the broccoli mixture and toss to coat evenly. Set aside to marinate while you prepare the rice.
Steamed Rice and Roti Preparation
- 8
Cook the Rice
In a medium saucepan, bring 2 cups of water to a boil. Add the basmati rice and a pinch of salt. Reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the water is absorbed.
- 9
Warm the Roti
While the rice is cooking, warm the roti on a skillet over low heat for about 1 minute on each side.
