Eggplant Curry
recipe

A delicious eggplant curry that is perfect for vegetarians and lovers of spicy flavors. The eggplant absorbs all the spices, making it incredibly flavorful! Preparation time is about 30 minutes, serving size is for four.
Ingredients:
- 1 large eggplant
- 1 onion
- 2 garlic cloves
- 1 leek
- 1 can coconut milk
- 2 tablespoons curry paste (e.g., red or yellow)
- 1 teaspoon grated ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons oil
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions:
1. Peel the eggplant and cut it into cubes.
2. Chop the onion, garlic, and leek.
3. Heat the oil in a large pan over medium heat. Add the onion and sauté for about 5 minutes.
4. Add the garlic, leek, and grated ginger, and sauté for a few more minutes.
5. Add the eggplant cubes to the pan and mix well.
6. Add the curry paste and stir to coat all the ingredients with the spices.
7. Pour the coconut milk into the pan and stir. Allow to simmer on low heat for about 15-20 minutes, until the eggplant is tender.
8. Season with salt and black pepper.
9. Serve warm with cooked rice and garnish with fresh cilantro.
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 8 g
- Carbohydrates: 40 g
- Fat: 20 g
- Fiber: 6 g

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