A couple of weeks ago I posted an eggplant and curry tofu pasta here https://thoughtgalleryblog.wordpress.com/2016/03/16/eggplant-and-carrot-curry-tofu-pasta/
I’m making some eggplant curry sauce again today and thought I would get more into detail as to how to prepare the eggplant.
Eggplant is very watery, and if you don’t want your sauce to be, you need to somehow get the water out of the eggplant. Here’s a semi easy way that I found online on how to do so:
- Coat cookie sheet with non-stick spray (I used Pam olive oil spray)
- Wash and slice eggplant into about 3/4″ slices (pictured here is two small eggplants)
- Arrange on cookie sheet and sprinkle a good amount of salt onto the slices. (the salt is what draws the water out and don’t worry about too much salt, it gets drained)
- Let the slices sit for at least a half an hour. You’ll notice water forming at the top.
- In the meantime, preheat oven to 350.
- After half hour, gently squeeze excess water from the slices, taking care not to squish the eggplant. Dab slices with paper towel to get rid of excess water and salt.
- Baste the slices with a mixture of olive oil and basil.
- Sprinkle a generous amount of curry powder on each slice.
- Bake for about a half an hour, until golden brown on top.
- Let cool for a few minutes to let the eggplant settle a little.
I will be blending these up to make my sauce for dinner tonight, though you can skip the whole making sauce and just eat them as is! One of these days I’m going to get brave enough to attempt some breaded eggplant, but today is not one of those days.
As always, nutritious, delicious and of course, ANIMAL FREE! Enjoy!