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Categories:Viewed: 53 - Published at: 9 years ago
Ingredients
- 8 Japanese eggplants (about 3 pounds)
- 2 tablespoons canola oil
- 3 cups chopped onion
- 8 garlic cloves, minced
- 2 jalapeno peppers, seeded and chopped
- 5 cups chopped peeled tomato (about 2 pounds)
- 4 teaspoons curry powder
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon salt
Method
- Preheat broiler.
- Pierce eggplants several times with a fork; place on a foil-lined baking sheet. Broil 15 minutes or until blackened, turning frequently. Cool slightly; peel and coarsely chop. Keep warm.
- Heat oil in a large skillet over medium heat. Add onion, garlic, and peppers to pan; cook for 10 minutes or until onion is translucent, stirring frequently. Add tomato and curry powder, stirring well to combine; cover and cook 10 minutes, stirring occasionally. Stir in eggplant, cilantro, and salt.
