Indian Eggplant
By Yankee Magazine|Sep 05 2012|
Indian Eggplant
Photo Credit: Kalinowski, MattAvocados add a wonderful and unexpected creaminess to this vegan Indian Eggplant curry. Even meat eaters will appreciate its heartiness.
Yield
6 servings
Total Time
45 minutesIngredients
3 tablespoons olive oil, divided
1 medium-size onion, diced
1 avocado, diced
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika (preferably hot)
1 cup diced tomatoes
1 cup crushed tomatoes
2 tablespoons tomato paste
5 tablespoons currants
Juice of 1 lemon
2 pounds eggplant (about 2 medium-size eggplants)
Instructions
In a medium-size skillet over medium-high heat, warm 2 tablespoons olive oil; add onion, avocado, and spices, and sauté 10 minutes. Then add tomatoes, tomato paste, currants, and lemon juice. Simmer 10 minutes; then turn off heat.
Peel eggplants and cut into 1/2-inch slabs. Brush with remaining 1 tablespoon olive oil and grill until soft and dark brown. Mash eggplant and mix well into sauce. Reheat and serve with brown rice.
