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Once the garden starts producing eggplant, there's' more than enough to go around. This recipe is a delicious, easy, healthy way to enjoy eggplant, and makes a great meatless meal.

  • 2 medium eggplant (12-16 oz.)
  • 4 TB. butter
  • 1 lemon for juice (2-3 TB.)
  • 1-2 tsp. SWEET or HOT CURRY POWDER
  • 2 cloves garlic, smashed (1/4 tsp. GARLIC GRANULES)
  • 1/4 tsp. salt
  • freshly GROUND BLACK PEPPER to taste
  • 3-5 TB. water

In India, the eggplants are cut up with the skin on, but American tastes usually dictate peeling the eggplant first; the choice is yours. Peel and slice eggplant into 1/2" to 3/4" rounds, discarding the very top and bottom slices. Cut each slice into equally sized pieces, somewhere around 1 inch square. Sprinkle eggplant with lemon juice, set aside. In a large, nonstick saute pan, melt butter until sizzling, over medium-high heat (add garlic at this point if using fresh smashed cloves). Add eggplant, shake and flip (eggplant will absorb butter quickly). The pan will be very full at first, but the eggplant will shrink down. Continue to shake for about 1 minute. Drop heat to medium-low, sprinkle eggplant with CURRY POWDER, salt, BLACK PEPPER and GARLIC GRANULES. Add 1 TB. water, stir to coat. Continue to cook for about 10 minutes (up to 15 if your pieces are on the big side). Drizzle in 1 TB. of water every 2 minutes while flipping eggplant. The eggplant will brown during this period. The trick is to get nicely browned, thoroughly cooked eggplant without overcooking to the soggy state. Just pull a piece out and taste it when 10 minutes are up. It should be soft and slightly firm, but not hard. Serve with simple rice as a nice light lunch, or use as a vegetable side dish.

Serves: 6 as a side dish, 4 as lunch with rice.
Prep. time: 5 minutes.
Cooking time: 12-17 minutes.

Sweet Curry Powder 2.2 oz. 1/2 cup jar
Hot Curry Powder 2.2 oz. 1/2 cup jar
Black Pepper Shaker Grind 2.1 oz. 1/2 cup jar
Garlic Powder Granulated 2.9 oz. 1/2 cup jar

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