Anybody that knows my mom is familiar with her “I can do that!” attitude in life…
- Tile the bathroom – “I can do that!”
- Make a stained glass window – “I can do that!”
- Fit a fan/toilet/faucet – “I can do that!”
- Knit a scarf, a sweater or reupholster a couch – “I can do that!”
- Create an abstract painting – “I can do that!”
- Any challenge that this crazy world throws her – “I can do that!”
(This outlook on life of her’s is one of the many reasons she’s my hero!)
And if you are lucky enough to know her, you’ll also know she’s an amazing cook!
So when we went to a tiny Sri Lankan restaurant at the Forks (the place where the Red and Assiniboine rivers meet) in Winnipeg, Manitoba, Canada and ate an eggplant curry with roti my mom, who thoroughly enjoyed it, said “I can do that!”.
The following recipe is her version of the curry we ate that afternoon. It’s easy, it’s better the next day and it’s even tastier than the original (I may be biased, but I doubt it) ! Basically it’s the perfect meal!
Serve it over some rice, some giant cous cous or with a roti to mop it up and enjoy the heart warming deliciousness.
But First Some Fun Eggplant Facts:
- Eggplant produces star-shaped, white or purple flowers
- It’s actually a berry
- Eggplant is a rich source of vitamins C, K, copper, phosphorus and magnesium.
- A substance called Delphinidin isolated from eggplants exhibits anti-tumor properties (it prevents growth of certain types of cancer).
- China is the greatest manufacturer of the eggplants in the world. They produce 28,800,000 tons of eggplants annually
…and on to the actual recipe:
Slice the eggplants into thick chunks and fry in a non-stick skillet with oil until browned on all sides. Remove from the pan and place in a roasting tray.
Slice your onion into thin slices and fry until golden brown and starting to caramelize. Slice your tomatoes and throw that in too. *told you it was easy*. Add your garlic, slice it or mince, it’s up to you-see all the freedom I’m giving you…
Add the rest of the spices and give it a stir, cook until the house is filled with the smell of curry…(Evan woke up at 9:00 am asking if we were having curry for breakfast…we weren’t…)
Stir in the tomato paste, sugar, vinegar and water and make sure everything is all nice and mixed, scraping any little bits off the bottom of the pan.
Pour this mixture over your browned eggplants, toss it in the oven and (almost) forget about it. Stir it a few times and cook until it’s dark, and sticky, and caramelized and makes your soul happy.
Eat and enjoy and think of my momma!
Exquisite Eggplant Curry
- 3 eggplants – skin on, washed and cubed
- 1 onion – sliced
- 5 cloves garlic – sliced
- 2 tomatoes – sliced
- 1/3 cup oil – divided
- 2 Tbsp ginger powder
- 2 tsp turmeric
- 2 Tbsp curry powder
- 2 tsp salt
- 1½ Tbsp tomato paste
- 2 Tbsp sugar
- 1 Tbsp vinegar
- 2 cups water
Pre-heat the oven to 375°F (≈190°C).
Pour some oil into a non-stick frying pan and fry the eggplant until browned all over. Depending on the size of your pan, it may be easier to do this in batches. Once browned, remove the eggplant and place in a roasting tray.
In the pan that you browned the eggplant, add a bit more oil and the onion. Cook until golden brown and beginning to caramelize. Add the garlic, tomato, ginger, turmeric, curry powder and salt. Cook until the spices are fragrant and the tomatoes release some of their juices.
Add the tomato paste, sugar, vinegar and water. Simmer for another two minutes. Then pour the mixture over the browned eggplant in the roasting tray.
Roast in the oven for 2 hours, stirring occasionally until soft, sticky and caramelized.
Serve over rice, giant cous cous or with roti.