Sometimes I find myself slowly perusing and finding new or often forgotten produce to whip into a healthy, colorful, new dish! The round, green, Thai eggplant is not only cute, but tasty! Check out my Indian-inspired dish below.

ADD PROTEIN: make it complete with shredded chicken, grilled shrimp, salmon, or lean steak

Thai Eggplant Masala

makes 4 servings

What You Need:

  • 12 Thai eggplants
  • 2 garlic cloves, minced
  • 1 shallot, minced
  • 2 tsp ginger, minced
  • 2 TB sunflower seed butter or almond butter
  • 1/2 TB honey or agave
  • 1 tsp dry Thai chiles or red pepper flakes
  • 1/4 tsp cinnamon
  • 1/8 tsp cloves, ground
  • 2 tsp coriander
  • 1 tsp sea salt
  • 1 TB sesame seeds
  • 1/2 tsp turmeric
  • 3 oz tomato paste
  • 1 can coconut milk
  • 2 TB red or green curry paste
  • to top: cilantro, hand-torn

To Make:

  1. Cut off the tops + half the eggplants.
  2. Mix the dry ingredients (cinnamon, cloves, coriander, salt, turmeric, sesame seeds, red pepper flakes or chiles)
  3. In a saucepan, place the coconut milk, tomato paste, sunflower seed butter, curry paste, + honey. Simmer + stir constantly until thickened.
  4. In a skillet, drizzle a bit of oil + cook the garlic + shallots until translucent- roughly 1-2 minutes. Place the eggplant in + cook until lightly browned.
  5. Pour the sauce over  the eggplant + mix- warm together for 2-3 minutes.
  6. Serve with hand-torn cilantro + a protein on top.

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