Green Curry Braised Eggplant
This Green Curry Braised Eggplant features silky eggplant halves simmered in a rich coconut broth accented with green curry paste, lemongrass, and fish sauce.
Equipment
- 1 Large skillet
Ingredients
- 2 Japanese eggplants ** halved and scored
- salt for sprinkling
- 3 shallots divided
- ½ cup canola oil ***
- 3 cloves garlic minced
- 2 tbsp ginger minced
- 1 tbsp green curry paste **** heaping
- 1 (400ml, 13.5fl oz) can full-fat coconut milk
- 2 tbsp fish sauce
- 1 tbsp demerara sugar
- 1 stalk lemongrass smashed
- 1 lime juiced
- 2 cups cooked Jasmine rice
- 1 scallion thinly sliced
- ¼ cup pomegranate arils for sprinkling
Instructions
- Sprinkle the eggplant halves with salt and set them aside.2 Japanese eggplants **, salt
- Slice one of the shallots into rings and slice the other two into half moons. Set both aside.3 shallots
- Pour the oil into a large skillet and add the shallot rings. Place the skillet over medium-high heat. Cook the shallots until golden. Fish them out of the oil quickly so they don’t burn. Transfer them to a plate lined with a paper towel. Set them aside to drain.½ cup canola oil ***
- Strain the oil into a heat-proof jar and set it aside to cool.
- Pour roughly 2 tablespoons of the shallot oil into the skillet. Heat over medium heat and add the eggplants cut side down. Sear until golden and set aside.
- Add the remaining shallots to the skillet and sauté until translucent. Stir in the garlic and ginger and sauté until fragrant, about a minute more.3 cloves garlic, 2 tbsp ginger
- Add the green curry paste and sauté until the oil begins to separate from the paste. Stir in the coconut milk, fish sauce, and sugar. Return the eggplant to the skillet and add the lemongrass.1 tbsp green curry paste ****, 1 (400ml, 13.5fl oz) can full-fat coconut milk, 2 tbsp fish sauce, 1 tbsp demerara sugar, 1 stalk lemongrass
- Bring the mixture up to a boil before reducing it to a simmer. Let simmer uncovered for 30 minutes, turning the eggplant once halfway through. Take the skillet off of the heat and stir in the lime juice.1 lime
- Place two eggplant halves over a serving of jasmine rice. Spoon the curry sauce over top and garnish with scallions, pomegranate arils, and the crispy shallots. Serve immediately.2 cups cooked Jasmine rice, 1 scallion, ¼ cup pomegranate arils
Notes
** You can use Chinese eggplants as well.
*** You can use whatever neutral oil you prefer.
**** I highly recommend this brand of curry paste.