Pierce eggplants several times with a fork; place on a foil-lined baking sheet. Broil 15 minutes or until blackened, turning frequently. Cool slightly; peel and coarsely chop. Keep warm.
Heat oil in a large skillet over medium heat. Add onion, garlic, and peppers to pan; cook for 10 minutes or until onion is translucent, stirring frequently. Add tomato and curry powder, stirring well to combine; cover and cook 10 minutes, stirring occasionally. Stir in eggplant, cilantro, and salt.
My toddler ate it too!
I made a few changes out of lack of ingredients. Used dried basil instead of cilantro, canned green chili and added cayanne pepper instead of jalapeno, used olive oil vs canola, added summer squash (broiled with the eggplant). Used canned diced tomatos vs fresh, added a bit of tumeric, and finally added chickpeas.
Served over white rice.
I agree it needed salt. Also added some black pepper.
Good enough for company, good enough to eat three meals in a row ( The recipie with the added ingredients yielded at least 6-8 servings.
Delicious. This makes an excellent vegetarian meal. Even my toddler ate it. I used regular eggplant, cut in half and baked at 375 for about 40 minutes, and canned tomatoes. It's good just as it is, or even better with some hot sauce on it (I put that on just about everything).
Delicious and relatively easy. I'm not sure what the prior reviewer is saying about it being bland--- it has 2 jalapeno and 4 tsp curry powder. The only issue I had with it is that it definitely needed more than 1 tsp salt. The eggplant dissolves into a delicious concoction that is great over rice.
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