Eggplant curry

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.


  • 1 eggplant 
  • 2 tsp. olive oil 
  • 1 tomato 
  • 1 leek 
  • 4 oz. vegetable broth 
  • 1 tsp. curry mild 
  • dash of red pepper

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

Eggplant curry
Eggplant curry over rice with Naan bread