Alright, back to the small plates!
We're in prime eggplant season right now (I'm talking about the actual vegetable guys), and I have received soooo much eggplant in my FARMSHARE (it also doesn't help that I can go home with all the extras). So much so that I don't know what to do with it.
I might just make more of this Curried Eggplant and put it on everything. It's super tasty with rich, umami (savory) flavor, and it takes really very little time to make.
Use it as a side dish or throw it together with some other veggies and grains for a filling bowl! Or maybe on top of a salad? It's your call!
Serves: 4 as a side dish/small plate
Prep Time: 15 minutes
Cook Time: 10 minutes
olive oil or spray to coat the pan
3 large cloves of garlic, minced
1 medium onion, chopped into small pieces
salt, pepper to taste
4 cups of eggplant, diced into small chunks
2 tbsp. curry powder
- Spray/grease a pan on the stove. Add the garlic, onion, salt, and pepper to your pan over medium heat. Cook until the mixture is fragrant and the onion is translucent.
- Add the eggplant, curry powder, and a dash of more pepper. Stir occasionally until the released water is cooked off and the eggplant is tender.