Long, slender Japanese eggplants have a slight sweetness. If you can't find them, substitute baby Italian or regular eggplants. Toast whole eggplants under the broiler, cool, and remove peel before chopping the pulp.
Cooking Light MAY 2008
1. Preheat broiler.
2. 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.
3. 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.
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