Curry Comes to Luzon
A Fusion Note from Tomato
This Filipino take on Eggplant Curry has a Fusion note with the addition of Tomato. The Curry Paste is savory but on the milder side. Cooking time is fairly short and this recipe serves about four people, in the context of a few other Filipino dishes.
Eggplant Curry / Talong Curry
1 medium Tmato
1 clove Garlic
1 small finger fresh Ginger
2 tablespoons Olive Oil
1 tablespoons Curry Pste Philippine Style
1½ pounds Eggplant
2 cups Vegetable or Chicken Stock
Salt to taste
Freshly ground Black Pepper, to taste
Chop the Tomato and set aside.
Peel and mince the Garlic and set aside.
Peel the Ginger and mince finely. Set aside about 2 teaspoons full for this dish
Cut the Eggplant into cubes about an inch square, skin and all and set aside.
When ready to cook, heat a large saucepan When it is hot, pt in the Olive Oil and heat briefly, about 30 seconds. When the Oil is hot, put in the Tomato, Garlic and Ginger and stir-fry over medium fire about 3 minutes.
Put in the Curry Paste and stir until it is fragrant, about another minute or two.
Put in the Eggplant cubes and stir to combine. Put in the Stock and bring to a boil. Add a pinch of Salt and Pepper and simmer covered over low fire, stirring occasionally, until the Eggplant is tender. It takes about 8 minutes.
Use a slotted spoon to take out the Eggplant and put in a bow. Reduce the cooking liquid over a big fire until only about half a cup is left. It takes about 3 minutes.
Finally put the Eggplant back om the reduced sauce and heat through well, then serve.