Aubergine Curry

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Purple is one of my favorite colors. Dark purple is a color associated with royalty. Here’s a vegan curry aubergine I cooked with very majestic flavors. It is cooked with the dried shrimp flakes that I made beforehand like in my Yellow Curry Collard Greens.

Aubergine is a kind of eggplant. In Singapore, eggplants are often used in fish curries together with okra, except we usually use the lighter purple ones called Brinjals. See my Assam Pedas Ikan Curry/ Tamarind Fish Red Curry recipe.

Let’s think purple now and listen to some of the group Deep Purple’s songs like Smoke on the Water while you cook this dish.

1 big Shallots, minced

1 Garlic, minced

6-9 Red Thai Chillies, minced

1 heaping tablespoon of Dried Shrimp Flakes, see my Yellow Curry Collard Greens recipe

2 Aubergines, cut off the stems, cut cross-sectionally into half then cut into 1 inch wide wedges

1 heaping tablespoon of Curry Powder

1/2 a can of Coconut Cream

Rocking to it:

First, add three tablespoons of oil to a non stick frying pan. Sauté the minced shallots and garlic for two seconds, add the dried shrimp flakes and sauté for two seconds.

Add the cut aubergine pieces while the garlic is only slightly golden brown. Sauté the aubergine pieces to mix them well with the seasoning. Since the dried shrimp flakes are already salty, we don’t need to add any salt to the dish.

The aubergine will start getting soft. Once the aubergine are semi soft depending on whether you like them firmer or softer. Add the coconut cream and sauté till the coconut cream melts into the aubergine and everything is bubbling a little. Then turn off the heat and you have a smoking hot aubergine curry.

Copyright 2013 From the Kitchen of Eloise

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