Thursday, September 13, 2007

recipe time!

I bought a couple of small eggplants at the market last week and came up with this quick and super-easy recipe for a curried eggplant dish. Total cooking time including prep: 30minutes..move over Rachael Ray!

Curried Eggplant:
(serves 2)

1 large or 2 small eggplants
1 medium onion
2tbsp. olive oil
1 cup chicken broth
1tbsp. curry powder
1/4 cup raisins
1 cup couscous (or rice)

Cut off the top of the eggplant(s) and cut the remainder into 1" cubes. Heat olive oil in a large skillet. Toss the eggplant in to get it started.

Chop onion and throw that into the skillet. Let the two sautee together until the onion is clear and the eggplant is tender (7-10 minutes).

Next toss in the raisins and the curry powder and sautee for 1-2 minutes. Add half of the chicken broth to start to create a simmering sauce.

Prepare 1 cup of couscous or any type of rice as directed on the package.

While the couscous or rice is cooking, continue stirring the eggpant mixture and add the remainder of the broth gradually.

Serve the curried eggplant mixture over couscous or rice and you're done!

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