Eggplant Curry


Preheat the barbeque


1 large onion

1 eggplant

2 large tomatoes

1 Tbsp oil

mushrooms, sliced

1 apple, coarsely chopped

1 Tbsp curry paste

2 Tbsp chopped Italian parsley

   (or coriander)

Serves 4


Cut onion and eggplant into 1/2-inch slices. Brush with oil and grill 4-5 minutes per side, until soft.

Cut the onion, eggplant and tomatoes into chunky pieces.

Heat the oil in a large skillet on medium heat. Stir fry mushrooms and apple pieces until soft. Stir in the curry paste, then fold in the onions, eggplant, and tomatoes.

Serve over steamed rice, sprinkled with parsley.

Note: You can make this into a sauce for curried fish or chicken breasts by continuing to cook and stir the vegetables until they soften and blend sufficiently to form a sauce.

Source: adapted from Lucy Waverman’s column in the Toronto Star, July 2001