The Chef’s Tip:
Do you ever cook a recipe that calls for 1 Tablespoon of Tomato Paste and end up discarding the rest of the container? You can freeze the remaining tomato paste in 1 Tablespoon portions to use later. Portion the remaining paste in a freezer bag and separate them so they don’t touch and are easy to remove individually when ready to use.
Tomato paste is great used when building dishes and sauces.
Chef Joanna’s Eggplant & Tomato Curry Recipe:
- 1 TBL Butter/Ghee/Favorite Cooking Oil
- 1 yellow Onion, diced
- 2 cloves of Garlic, chopped
- 1-2 tsp Ginger, peeled & chopped
- 1-2 TBL Tomato Paste
- 2-3 TBL Graham Masala or favorite Indian spice blend
- 1 Eggplant, peeled and medium diced
- 1 Can Coconut Milk
- 1 Can Diced Tomatoes
- Salt & Pepper to taste
In pan, heat butter or oil over medium heat. Add diced onion and cook until translucent. Add chopped garlic and chopped ginger (amount depends on if you like the heat from the ginger). Cook 1-2 minutes. Add Tomato Paste or Frozen Tomato Paste Disc. Stir to incorporate and cook 5 minutes.
If using coconut milk without emulsifiers or gums, the liquid will be separate from the fat. Take hard top from coconut milk and add to cooking pan. Simmer spices in coconut fat. (Save liquid to add later.) If not using the separated coconut fat, just add a little oil/butter/ghee to simmer the spices. Mix to incorporate and simmer 3 minutes.
Add diced eggplant, remaining coconut milk (or entire can), and can of diced tomatoes with their liquid. Mix together, with Salt & Pepper. Cover and simmer 20-30 minutes, until eggplant cooked through.
Taste and Add additional salt, if necessary. Enjoy! Great served with Fragrant Rice.
Did you make this recipe or a variation of it? Share on social media and tag us (@souperbsoup)!