RECIPE: Eggplant Indian curry
This was quick and easy.
Take 2 small eggplants, cubed
one medium onion
4 cloves of garlic, to taste
Saute the above for several minutes
Sprinkle generously with salt and pepper
Add curry powder to taste, start with one tsp (or curry paste) to taste. Hot or mild
Extra chopped hot peppers, optional
1 tsp of garam masala powder, optional
Add a drizzle of beer or broth, stir well, cook 15 min on medium heat, stirring several times
add a 6 oz can of coconut milk, unsweetened.
Cook for 10-15 more minutes and serve with potatoes or rice. A sprinkle of chopped cilantro several minutes before serving was delicious too.