Eggplant Curry

Although it may appear that I existed on cakes, brownies and assorted sweets through this pregnancy I really did not. I also rediscovered my love of any veg curry and rice....

Eggplant Curry

• 1 Eggplant
• 4 Garlic Cloves
• 1 Can Diced Tomatoes
• 3  Tablespoons Chopped Parsley
• 1 Tablespoon Cilantro Chopped
• 2 teaspoons Paprika
• 3/4 Teaspoon Cumin
• Pinch of Cayenne
• 1 Tablespoon Fresh Lemon Juice
• Fresh Ground Pepper

Cook the sliced eggplant in olive oil as you like it. Set aside.

Mash garlic with salt and add to a skillet along with tomatoes, parsley, cilantro, paprika, cumin and cayenne. After about 10 minutes, add eggplant and continue to cook until all ingredients are warm. Lastly, add lemon juice and season with salt and pepper.

Comments

[Katherine]

Eggplant is so good in food. For non-vegetarians like me, it eases the way towards less meat, by having a good bulky meaty texture. This recipe looks great - and versatile, too.

[Josh Smith]

oh man, i love egg plant i have been waiting for this recipe and now finally i have found it thank you so much i will make this really soon maybe for dinner.

[nathan]

what size can of chopped tomatoes?

[Shelly]

Hi Josh, 12 oz.