Eggplant. Melongene. Baigan. Aubergine. Brinjal. Guinea Squash. Call it what you will but what you’re about to experience here and now is the insanely pleasurable and diverse use of this world famous fruit. This was yet another staple in our humble kitchen growing up in Trinidad, more so for its affordability than its many health benefits. And we enjoyed it every which way from my favorite, devil ‘n dip~ a flame roasted breakfast favorite~, to baiganee~ hands down one of my top 5 fried Trini~Indian delicacies~, to curried and everything else in between. But the past several years I have not seen much of it except on my rare visits home, for though it’s available here in New York, I could never seem to find some decent looking ones that were organic and didn’t break the bank.
Nowadays I have my own garden and boy has it been flourishing. Even as I write this post, it keeps spitting out eggplants like a tennis ball machine on steroids and I can’t seem to keep up. But if you follow me on Instagram you already know this by the many pics I’ve posted. 🙂 So I’ve been busy. I’ve roasted them, stewed them, fermented them, baba ghanoush-ed them and now, finally, I’ve curried them. Each way is pretty good or great, rather, but my love for curry prevailed over all else as the deciding factor for sharing this recipe with you today. What else did you expect from an offspring of the land where the Ganges have met the Nile?
Personally I prefer chunky, it does it for me all (most) of the time. But whatever consistency you prefer be sure to entertain some freshly grated and chopped garlic and onions as your guests of honor in the pot, after the eggplant of course.
How you choose to eat this dish my friends is totally up to you. Today I’m enjoying it with a side of brown rice, freshly picked garden salad and a bit of curry chicken all sprinkled with a finely chopped mix of fresh parsley and cilantro to take it over the edge of glory. If you are purchasing your eggplants go organic whenever possible and be sure to leave the skin on if you do for an added health boost.
- 1 lb eggplant, cubed
- 1-2 tbsp curry powder, to taste
- ½ c chopped onion
- 3-5 garlic cloves, or to taste
- 3 tbsp chopped pimento pepper
- ½ c chopped parsley and cilantro mix
- ¼ c chives
- ½ c chopped tomato, optional
- 2 tbsp vegetable oil
- 4 tbsp lemon juice, or to taste
- ¾ c water, divided
- salt and hot pepper to taste
- Heat oil in heavy bottom pot on medium flame.
- Meanwhile, mix ¼ c water and curry powder in a glass to form a grainy liquid. Set aside.
- Add onion and garlic to oil and sauté for about 1 minute, until onion becomes translucent.
- Add eggplant and stir until evenly coated with curry.
- Add all other ingredients except lemon juice and cook for about 5 minutes.
- Stir in remaining water and cover pot, lowering heat to medium~low and cook eggplant until liquid evaporates and/or desired consistency is reached. More or less water can be added according to your preference.
- Just before removing from the stove, add lemon juice and adjust seasoning to taste.
Word to the wise, if you’re not a fan of walking around smelling like an edible curry being, be sure to close your closet doors and crack a window when preparing this dish. Just saying.