Eggplant Curry, Evelyn's

Name: Eggplant Curry, Evelyn''s Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 15
Ingredients: 6 large eggplants (6-7.5 lbs); 2 tsp olive oil; 2 T olive oil; 625 gr (1 lb 6 oz) onion; 1000 gr (2 lb 3 oz) tomatoes; 6 jalape�o peppers; 4 tsp salt; 4 tsp red chilli powder (or cayenne pepper); 4 tsp garam masala (mix of Indian spices); 1 cup cilantro chopped

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Minutes to Prepare: 30
Minutes to Cook: 60

Number of Servings: 15

Ingredients

6 large eggplants (6-7.5 lbs)2 tsp olive oil2 T olive oil625 gr (1 lb 6 oz) onion1000 gr (2 lb 3 oz) tomatoes6 jalape�o peppers4 tsp salt4 tsp red chilli powder (or cayenne pepper)4 tsp garam masala (mix of Indian spices)1 cup cilantro, chopped

Directions

1) Prep the eggplant: Rinse, dry, and pat lightly with olive oil (2 tsp). On foil covered jelly roll pan (or cookie sheet), broil (high) for 30 minutes. Turn off broiler and let rest in oven another 30 minutes. Remove and allow to cool a bit (or work with rubber gloves if too hot). Remove only that part of the top side of the skin that has darkened too much for your tastes. Cut the eggplant as if to "dice" so the skin remaining is in small pieces and long meat strands of the eggplant are cut well.
2) In food processor, mix tomatoes and jalape�o peppers until pureed.
3) In heated oil (2T) caramelize the onion: cook slowly (30-45 min) until rich brown.
4) Add blended tomatoes and peppers cooking 5-20 minutes. Cook longer if you prefer a thicker curry or side dish consistency.
5) Add salt and spices. Reduce further if desired or adjust spices to taste.
6) Add cilantro. Cook few more minutes.

Makes 15 8-oz servings. Serve with chapatis, naan, or rice. Also serves well by itself as a side dish.

Each serving contains 3 cups freggies (raw)
Full recipe = 33 cups eggplant, 6.7 cups grape tomatoes, 3.9 cups onions, and 1 cup cilantro

Servings Per Recipe: 15

Nutritional Info Amount Per Serving