Tag Archives: Asian eggplant

Red Curry Eggplant

[Printable Recipe]

This post is a few weeks late and eggplants are no longer in season, so I apologize! But I was so impressed by how quick and tasty this was that I had to share.

By now, you’re probably well aware that eggplant is my nemesis. But I keep finding new and delicious ways to use it, between the eggplant croquettes, the eggplant rollatini, and now this curry. It’s rich and has that sticks-to-your-ribs quality that’s usually found in meat-based dishes. It’s also got so many flavors and textures going on, which really surprised me, given that the recipe wasn’t too complex.

The original recipe called for palm sugar and kaffir lime leaves, but I subbed brown sugar and lime zest with no problems. I would recommend trying to find fish sauce though. It’s not oyster sauce, which is used in Chinese recipes and is thick and sweet. Instead, it’s quite liquid-y adds a salty, umami-esque component.

I had plenty for dinner and leftovers for lunch the following day. But if you’re making this for a larger crowd, I’d double the recipe or add some protein.

IMG_1692_edit

Adapted from Group Recipes

Ingredients:

  • 4 asian eggplants (I had 2 long purple ones and 2 of the round green ones.)
  • 1 can coconut milk (Feel free to sub low-fat here. I sure did.)
  • 3 Tbsp. red curry paste
  • 1/2 tsp. fish sauce (You can get this in the International aisle of some grocery stores, or an asian grocery store.)
  • 1 tsp. brown sugar
  • Zest of 1 small lime
  • 1 serrano chile, minced (Feel free to use more if you can handle it!)

Directions:

  • Chop the eggplants into 1/2″ chunks and set aside.
  • Heat 1/2 of the can of coconut milk over medium-high heat in a skillet. When the mixture starts to simmer, whisk in the curry paste. Let the coconut milk-curry mixture reduce by half.
  • When the mixture has reduced, add the remaining 1/2 can of coconut milk, fish sauce, and brown sugar and whisk to combine. Add the eggplant chunks and simmer for ~8 minutes until they’re tender.
  • Add the lime zest and serrano chili and simmer for ~1-2 minutes. Serve immediately over rice.
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Local Box Meal Plan: Nov. 2-6

I’m beyond belief excited that we’re getting green tomatoes again. When we were planning our trip to wine country, one of my friends passed along a newsletter from the Visitors Bureau that had a few great green tomato recipes. I’ve been saving it until we get green tomatoes again!

This week, we’re getting serrano peppers from Lundgren; herb, arugula or watercress from Pure Luck; yellow beans and Thai eggplant from Animal Farm; Mars oranges from G&S Groves; beet leaves from My Father’s Farm; turnips from Hands of Earth Farm; butternut squash from Massey Farm; green tomatoes from Green Gate Farm; red or green lettuce from Bluebonnet or Bella Verdi; and apples from Top of Texas.

So I’m making:

Snacks:

Side dishes:

Dinner:

Dessert:

Local Box Meal Plan: Oct. 19-23

This week, we’re getting: Corno di Toro sweet peppers, bell peppers, an assortment of herbs, cucumber, Meyer lemon, gala apples, Thai eggplant, lettuce, cherry tomatoes and either baby bok choy or sweet potatoes, depending on your delivery day.

So I’m making:

Lunch:

Dinner:

  • Roasted turkey breast stuffed with lemon, garlic and herbs
  • Grilled shrimp with Romesco sauce (a traditional Spanish sauce made with garlic, chiles, almonds, tomatoes and peppers)

Side Dish:

Dessert:

Plenty of produce that’s perfect for fall!

Local Box Meal Plan: Oct. 3-7

Fall is finally here — apples have started to make an appearance in our Local Boxes. I’m so excited.

This week, we’re getting Gala apples; pears from Lightsey Farms; persimmon; Bibb lettuce from Bella Verdi; cucumbers, Thai eggplant and dragon tongue beans from Animal Farm, yellow onions, red potatoes and either patty pan squash or zucchini from Naegelin; basil from Montesino, grape tomatoes, peppers from Tecalote, and radish.

So I’m making:

Lunch:

  • Chicken salad with apples and pecans
  • Bibb lettuce salad with cucumber, tomatoes and radish

Appetizer:

Side Dishes:

  • Steamed dragon tongue beans tossed with sauteed garlic and basil
  • Herb-roasted potatoes

Dinners:

Dessert:

I’ve been hearing folks say they’re not sure how else to use persimmons. You can use them in salads, in baking, or as a topping for a savory meat dish. Do you have any persimmon recipes you love?

Local Box, 08.13.2008

Some inspiring new characters showed up in my Local Box today!  I’m planning to try a new pot pie recipe with the end of last week’s okra and this week’s yellow squash, garlic chives, and tomatoes. Later in the week, my husband wants to make soup from the lemony sorrel and another stir fry using the garlic chives, pattypan squash, peppers, crimini mushrooms, and Asian eggplant.  And that kabocha squash?  I’m not sure what I’ll do with that yet, but I’ll keep you posted!

How do you plan to eat out of your Local Box this week?