Eggplant Curry

5 long thin purple eggplants - 1-1-1/2" diameter - about 6" long
5 large cloves fresh garlic minced
Sautee' in a little butter and olive oil.  If too dry, add a little white wine.  Cook until lightly browned.

Add:
6 chopped pitted prunes
1/2 c red curry sauce
1/2 c coconut milk
1/2 c chopped, packed cilantro

Simmer about 10 minutes until all the flavors blend.  Serve as a main or side dish.

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