Two simple eggplant recipes with similar ingredients but wildly different flavors. Coconut Curry and Caponata are perfect sauces for eggplant! Quick weeknight dinner that is delicious served over rice!
Course Main Course
Keyword eggplant caponata, eggplant curry, eggplant recipes, eggplant two ways, how to cook eggplant, meatless monday, vegan dinner ideas, vegetarian dinner ideas
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
2tbsp olive oil
1 1/2tbspcurry powdermy favorite brand is linked in the post
1lime, juice only
1jalepeno, seeds removed and finely chopped
salt and pepper to taste
Peel eggplant skin with a vegetable peeler. Chop into bite-sized cubes and sprinkle with salt. Place eggplant on a plate lined with paper towel. Let it sit for 2-3 minutes. The salt will draw out the excess moisture in the eggplant.
Heat a skillet to medium-high heat. Drizzle olive oil into the hot pan. Add eggplant to pan and cook for 3-4 minutes, stirring occasionally. You want to give the eggplant a chance get golden brown, so don't stir the whole time.
Add curry powder, lime juice, jalepeno, tomato, coconut milk, maple syrup, scallions, salt and pepper. Stir and simmer on medium-low for 5 minutes until eggplant is tender. If the curry is too thick loosen with water, about 1 tbs at a time. Enjoy!