Description
A delicious and flavorful Burmese eggplant curry that highlights the vibrant tastes of Southeast Asian cuisine.
Ingredients
Scale
- 2 medium eggplants
- 1 tablespoon oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tomatoes, chopped
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 tablespoon soy sauce
- 1 cup coconut milk
- 1 teaspoon sugar
- 2 green chilies, sliced
- 2 tablespoons fresh cilantro, for garnish
Instructions
- Heat oil in a large pan over medium heat.
- Add onions and sauté until translucent.
- Add garlic and ginger, cooking for another minute.
- Stir in tomatoes, cooking until softened.
- Add curry powder and turmeric, stirring to combine.
- Add the eggplants and green chilies, mixing well.
- Pour in the coconut milk and soy sauce, then add sugar.
- Simmer for about 20 minutes or until the eggplants are tender.
- Garnish with fresh cilantro before serving.
Notes
- Serve with rice or flatbread.
- This curry can be made spicier by adding more green chilies.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Burmese
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg