Eggplant (aubergine) Curry

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 large eggplants
• cooking spray
• 1 tablespoon butter
• 1 teaspoon olive oil
• 1 cup chopped yellow onion
• 2 garlic cloves, minced
• 1 green onion, in 1/2 to 1 inch slices
• 14 -16 ounces extra firm tofu, drained in colander then cubed (use fresh tofu rather than packaged, if possible)
• 1 1/4 teaspoons of your favorite curry powder, to taste
• 1/4 teaspoon ground cumin, to taste
• 3 tablespoons thick coconut milk (or if it's not thick, at least 1/2 cup, to taste)
• 1 teaspoon lemon juice
• 1 dash cayenne, to taste

Recipe

• 1 preheat oven to 350 degrees f.
• 2 cut the eggplants lengthwise and lay cut-side down on a cooking-sprayed pan; bake eggplant halves for 20 to 30 minutes until very soft.
• 3 meanwhile, in a skillet heat the butter and olive oil over medium high and sauté the onion and garlic together until soft.
• 4 when the eggplant is done, scoop the insides out of the peel and place in a food processor together with the sautéed onion and garlic; whir for 1 minute.
• 5 place whirred eggplant mixture in a saucepan and add remaining ingredients; stir well and heat over medium high for about 3 to 5 minutes or until tofu is heated through (don't heat for too long or the coconut milk will lose its taste).
• 6 i eat it just as is, but you can serve it over cooked rice; some people like to add chickpeas.
• 7 note: i highly recommend you use fresh tofu, if you can get it; i purchase it at my local asian market.