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Eggplant in Red Thai Curry Sauce

Jen Paleracio
Roasted eggplant in cream of coconut sauce
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Course Main Course
Servings 4 people

Equipment

  • skillet or wok
  • baking sheet pan
  • cutting board
  • knife

Ingredients
  

  • 1 medium sized eggplant sliced into wedges
  • 1 teaspoon grated ginger
  • 4 tablespoons olive oil divided
  • 1 yellow onion chopped
  • 1 tablespoon red Thai curry paste
  • 2 red mild chili peppers or one red bell pepper deseed and sliced
  • 1 tablespoon rice vinegar
  • 1/4 cup soy sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon honey
  • 1/2 cup coconut cream
  • 3 stalks green onions sliced
  • handful of cilantro chopped
  • handful of fresh basil chopped
  • option: add a teaspoon of chili paste

Instructions
 

  • Preheat the oven to 425ºF. Line a baking sheet pan with parchment paper. Place the eggplant into the pan, season with salt and pepper, drizzle with 2 tablespoons oil. Toss to coat well. Place in the oven and roast for 20-30 minutes or until tender and golden brown. Set aside.
  • Heat a pan with the remaining oil. Add the onion, saute for a minute or until tender and translucent. Add the garlic and ginger, stir for a minute or cook until fragrant or aromatic. Add the mild red chili peppers, stir to combine.
  • Add the tomato paste, rice vinegar, and red Thai curry paste, stir, add the chili paste and honey, stir until well combined. Add the soy sauce and coconut cream, stir, simmer for 2 minutes. Then add the roasted eggplant, stir, add the herbs and green onions, cook for 30 seconds or until slightly wilted. Serve warm.

Notes

I also added rice vinegar and Harissa chili paste. You can add red chili pepper flakes if you don't have chili paste.