rainy day dinner

I had a vision of inspiration this afternoon, staring out into the downpour that was Hurricane Barry. Craving Indian (as I always am these days... it's so damn good!), I decided to make an eggplant and tomato curry. It's fabulous, and nearly fat free.

Eggplant and Tomato Curry Recipe (6 servings)
1 medium eggplant
1 medium onion, chopped
3 garlic cloves, minced
1 tsp turmeric
1/2 tsp salt
1/4 tsp black pepper
2-15 oz. cans of diced tomatos
1 tsp curry powder
1 tbsp chili pepper (more or less heat to taste)
1-14 oz. package of extra firm tofu, diced into 1/2" cubes

Pre-Heat oven to 425 deg. F. Slice eggplant lengthwise, and lightly brush with olive oil. Bake eggplant, cut side down, for 40 minutes.

Cool under cold running water and scoop out pulp into a food processor (or blender). Puree until smooth.

While the eggplant is cooking, in a large, deep pan, saute the onions in a few tablespoons of water until translucent. then add garlic. Cook until the onions begin to turn golden.

Stir in the turmeric, chili pepper and curry, both cans of tomatos, and 1/2 can of water. Reduce until thick.

Add tofu and pureed eggplant and salt and pepper to taste.

Of course, what would a curry be without naan. Alternatively, you can serve this over basmati rice. Rice recipes coming soon :)

Bon Appetit!

*k*