Eggplant Curry

Ingredients

• 1 Tbsp. Extra Virgin Olive Oil
• 1/4 cup green curry paste
• 1/2 cup diced red onion
• 1 red bell pepper cut into thin strips
• 1 carrot peeled and sliced on the diagonal
• 1 (1 1/2 lb.) eggplant, cut into 1” cubes
• 2 cloves garlic, minced or pressed
• 1 (13.6 oz.) can coconut milk
• 2 Tbsp. lime juice
• 2 Tbsp. soy sauce
• 1 tsp. fish sauce
• 1/2 tsp. ground ginger
• 1/2 tsp. red pepper flakes, optional
• 1 tsp. salt to taste
• 3 Tbsp. brown sugar
• 1/4 cup lightly salted roasted peanuts chopped & more for garnish
• 1/4 cup cilantro chopped & more for garnish

For the black rice:

• 1 tsp. Extra Virgin Olive Oil
• 1/2 cup black rice
• 2 cloves garlic
• 3/4 cups water
• 2 Tbsp. coconut milk
• Pinch of salt

Directions

1. Heat Pompeian Organic Extra Virgin Olive Oil over medium/medium low heat.
2. Toast rice for 5 minutes, then stir in water and coconut milk.
3. Cook according to package directions.
4. Heat Pompeian Organic Extra Virgin Olive Oil in a large stockpot over medium heat. Once hot, stir in curry paste and sauté for 30 seconds.
5. Add in onion, bell pepper, carrot, eggplant, and garlic. Sauté for 5 minutes.
6. Add in coconut milk, lime, soy sauce, fish sauce, ginger, red pepper flakes, salt, and brown sugar.
7. Bring to a simmer and simmer for 5-15 minutes, or until eggplant is tender.
8. Stir in peanuts and cilantro.
9. Once rice is cooked, evenly pour rice into 3 bowls.
10. Then pour the curry on top of the rice.
11. Serve.

Original recipe can be found here.