This is actually easy to make, yet its going to take me some time to write up the whole recipe so I will write it in intervals. I’m also sick right now so I can’t concentrate for long. This is based on a recipe from an Indian Cook book called the Best Ever Indian Cookbook. A Barnes and Noble bargain book, but well done nonetheless and adaptable to paleo. You can add various vegetables too which is fun for adding variety. This probably could be a meal itself but I like to have it as a side or 1/3 a meal.
- 2-3 large eggplants
- 1/2 cup or more of water
- 12 oz tomato paste or 1 can roasted tomatoes (remove extra water if this is used)
- 3 tsp of coconut oil
- 1 tsp cumin
- 1/2 tsp corriander (if you use more it gets spicier)
- a spicey pepper or tsp chilli
- 1 tsp salt
- 1/4 tsp tumeric
- optional package of sliced mushrooms
- optional 4 red peppers or peppers of your choice
- Prepare 2-3 large eggplants, by rinsing, cutting off stem, cut of a piece of the bottom, and slice somewhat in half like a hotdog bun.
- Cover eggplants in aluminum foil at roast for 85 minutes at 400*F.
- Remove eggplants from oven and let cool.
- Remove meat from skin of the eggplant with a melon scoop brush. Place in bowl the eggplant meat. You might have to remove some liquids if its gets really watery from the roasting.
- Prepare other vegetables you wish to add to the curry. This includes, onions, mushrooms, peppers or whatever you want to use up.
- Add coconut oil to a wok and add onions and peppers (including decided amount of hot peppers). Keep temps at high.
- After a few minutes, stirring frequently, when onions are clear add mushrooms.
- Fry for another 3 or 4 minutes, than add eggplants and spices.
- Fry for yet another few minutes than lower temperature to simmer.
- Add tomato paste and water and mix everything evenly. If the paste is still too thick add more water as necessary.
- Cover wok and lit simmer until ready to serve. If its more than 2 hours away you might want to store it in a refrigerator until ready.
Cutting of the tops and bottoms of the eggplants and adding a slice to the center so the fruits don’t burst in the oven.
Aluminum is added so that when baked the juices don’t pool at the bottom of the oven. This prevents a huge mess. Bake for an hour at 400 *F.
Gather other vegetables that need to be prepared. This can be anything you have in the refrigerator really. The peppers I grew in the yard. They are actually pretty small.
Cut up all vegetables.
After an hour remove the eggplants and unwrap when cool enough to handle. Cut all the way through with the knife at the cuts I defined earlier to split eggplant nicely. Than scoop out all of the meat into a bowl.
All eggplant meat is removed from skin and read to add to curry at the appropriate step.
Add coconut oil to wok at high heat. Melt oil and add the onions and peppers to the wok. Cook until the onions are clear, which is about 3-4 minutes.
Add mushrooms and cook for another 5 minutes, stirring frequently.
Add eggplant and seasonings. A bit of the water is nice to add to help with mixing.
Add tomato paste and rest of water and mix. Than lower heat to simmer and cover the wok with a lid until ready to eat.