Eggplant In Red Curry Sauce Recipe
- 2 large eggplants
- 2 teaspoons of salt
- 1 clove garlic, peeled and finely chopped
- 1 tablespoon oil
- 3 tablespoons
- , or to taste
- 1/2 cup water
- 1 teaspoon soy sauce
- 1/2 teaspoon fish sauce
- 1/2 teaspoon sugar
- To prepare the eggplants: chop into 1/2 inch slices and sprinkle with the salt. Leave the eggplants for 15 minutes or so, allowing the salt to draw out some of the liquid. Then pat the eggplant slices dry and set aside.
- Heat the oil in a saucepan. Sautee the garlic for a few seconds; then add the eggplant slices and saute for five minutes until lightly browned. Add the curry paste and stir around to incorporate evenly.
- Add the water, soy sauce, fish sauce, and sugar. Simmer for 10 minutes, until the eggplants are tender and soft. Serve immediately.
eggplants, salt, clove garlic, oil, water, soy sauce, fish sauce, sugar
Taken from www.seriouseats.com/recipes/2009/11/eggplant-in-red-curry-sauce.html (may not work)