How Long To Cook Eggplant In Curry

How Long To Cook Eggplant In Curry. Cook 2 minutes or until hot. Place eggplant in a large bowl, add 4 tbsp of the coconut oil and ½.

The food I cook… Thai Eggplant curry from momcook.blogspot.com

Chop eggplants lengthwise into half in the center. Remove the stem from the indian eggplant. Roast until the eggplant is tender, about 20 minutes.

Add The Eggplants And Bell Pepper And Sauté Until The Eggplant Has Begun To Soften All Around, About 2 To 3 Minutes.

Add the curry paste—be careful, as it will cause the oil to spit—and saute over medium heat until fragrant, about 20 to 30 seconds. Add undrained tomatoes, salt and pepper to skillet; Add the shallots and garlic, the spices, and then the cans!

This Will Caramelize The Outside And Add A Nice Flavor To The Vegetable.

Cook rice according to packet instructions. Cut horizontally making 2 to 3 inch pieces. Add half of the coconut milk and mix, simmer for 2 to 3 minutes.

Cook 10 Minutes Or Until Tender, Stirring Occasionally.

Place another tablespoon of vegetable oil in the wok heat over medium heat. Cut each eggplant into 4 wedges lengthwise. The spices should coat every piece of eggplant.

Lay The Eggplant On Its Side And Trim Off The Top And The Bottom With A Straight Cut.

Add thick coconut milk and water (diluted coconut milk) and let the curry come to a simmer. Cook until eggplant begins to brown and become soft, about 5 minutes. Add chicken thighs, eggplants, and sauté for another 5 minutes.

Add A Pinch Each Of Salt And Pepper, Cover And Simmer Over Low Heat, Stirring Occasionally, Until The Eggplant Is Tender, About 8 Minutes.

Heat canola oil in a skillet or pot. Cut each half into two (again in the center lengthwise). Sprinkle 1 teaspoon kosher salt and ¼ teaspoon turmeric powder on the eggplants.