Curry Spicy Eggplant

Eggplant and curry are meant for each other. 😊 The eggplant soaks all the flavors from the spices and the coconut, creates a creamy sophisticated stew. Super comforting dish.

Serve over brown rice and enjoy. Did I mention how easy it is to make? And you are in control of the amount of fat and sodium in your diet.

Another idea is to use that same curry sauce with your favorite vegetables: green beans, Brussels sprouts, cauliflower, broccoli etc.



1 eggplant, cubed

1 jalapeño sliced

1 teaspoon ginger, grated

1 can light coconut milk 13.5 OZ / 400 mL

1 1/2 tablespoon red curry paste

1 teaspoon sweet chili sauce





Take a saucepan and add the coconut milk ginger, red curry, sweet chili sauce, salt and pepper. Bring to a boil. Then lower to simmer, add the eggplant and jalapeño and cook for about 35-45 minutes.

Serve warm over brown rice.