Eggplant and Tomato Curry

Eggplant and Tomato Curry

By Tony DeLorger © 2011

I love to experiment with flavours and particularly different styles of cooking. For those who have read other recipes from my hubs, you will know that I spend some years importing and marketing Asian spices and food products in Australia. I not only sold ingredients to restaurants but also retailed pastes, pickles and chutneys and was the General Manager of the company I represented. These products inspired me to learn as much as I could about regional cooking styles and approaches to different cuisines.

In my journey, and having considered opening both take-away outlets and restaurants I developed many recipes to suit the Australian palate. This is another recipe that I love, and I hope you enjoy it too.

Eggplant and Tomato Curry

Chop- 2 x large onions (200g), ½ x knob of ginger (40g), add 1 x large garlic clove (30g or paste)

Heat- 150 ml Peanut oil in a suitable pot; medium heat.

Add- Onion mix and fry until golden.

Spice mix- ½ x tsp chilli powder (4g), ½ x tsp gnd cumin (5g), 1 x tsp gnd turmeric (8g), 1 x tsp salt (8g), 2 x tsp beef stock powder (20g).

Add- Spice mix and cook for 2 minutes.

Chop- 600g Tomatoes and add to pot with ½ x cup water (120ml). Mix well, reduce heat and cover, cook for about 5 minutes.

Chop- 500g Eggplant into ¾ inch cubes. Add to pot with 100ml lemon juice (1 x large lemon)

Stir- Bring to boil, then reduce and cover. Simmer until eggplant soft and tender.

Serve with basmati rice, or as a side dish to a meat curry.


More by this Author


No comments yet.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.

    Click to Rate This Article