Eggplant Curry

I love curry. Most of my dishes are inspired by the beautiful array of herbs from Africa, India, and Asia. Curry is a stable seasoning for me. 

What you will need:

3 eggplants (peel off skin, dice)

3 gloves garlic (chopped fine)

1/2 onion (chopped fine) 

1/2 cup fresh chopped parsley 

2 tablespoons Roasted Cumin seeds 

4 tbsps Curry powder of choice 

Vegetable broth or water 

Season to taste 

1 Vine Ripe tomato

Recipe:

Sauté onions, garlic, and parsley in avocado oil until golden brown

Add 1-2 cups Vegetable broth 

Make a curry broth using warm water and curry powder: mix until no more lumps 

Add curry sauce to pan

Let it cook until liquid evaporates 

Add eggplant 

Mix and add in more vegetable broth (if needed) and tomatoes

Place heat low

Cover

Stir every 5 minutes until sauce is thickened

Service over rice or with naan bread

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