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.
No comments:
Post a Comment