Eggplant is
one of my favorite veggies... o probably the favorite one! I got this recipe
from La Majuluta.The recipe is in Spanish. So I had to do a translation and conversion.
Ingredients:
- 1 eggplant
- 2 tsp. olive oil
- 1 tomato
- 1 leek
- 4 oz. vegetable broth
- 1 tsp. curry mild
- dash of red pepper
Directions:
Cut the eggplant in half. Then, cut each half drawing into squares. Lie down with two spoonfuls of olive oil. Cook in the oven at 400°F for about 20 minutes or less.
Meanwhile peel the tomato and cut it by half removing the seeds. Cut it in cubes. Cut leek in slices. Toast curry a little in a frying pan and add the broth. When he is hot, incorporate the vegetables.
Discard the rind from the eggplant and cut it with a knife. Drop a dash of red pepper. Control that is not too dry. If it were necessary add more broth. Drop some olive oil on top when he is ready.
Serves: 2
Enjoy!
Cut the eggplant in half. Then, cut each half drawing into squares. Lie down with two spoonfuls of olive oil. Cook in the oven at 400°F for about 20 minutes or less.
Meanwhile peel the tomato and cut it by half removing the seeds. Cut it in cubes. Cut leek in slices. Toast curry a little in a frying pan and add the broth. When he is hot, incorporate the vegetables.
Discard the rind from the eggplant and cut it with a knife. Drop a dash of red pepper. Control that is not too dry. If it were necessary add more broth. Drop some olive oil on top when he is ready.
Serves: 2
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| Eggplant curry |
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| Eggplant curry over rice with Naan bread |
