Eggplant & Banana Coconut Curry

I’ve been a little late on posting.. this is a darkingkitchen.com April 2012 challenge: Make your own recipe. The task was to come up with an interesting and tasty meal which incorporated a selection of fruit, vegetables and condiments.  The ingredients I used in this recipe were Eggplant (aubergine), Banana and Balsamic Vinegar.

This recipe is not the healthiest or best option on those trying to avoid inflammatory foods; however it is very good for a treat. This recipe was created with my limited knowledge of Thai cooking and is a simple yet filling dish. Enjoy.

  

Nutritional Content: Per serving (395g) there are 447 calories. Although very high in saturated fat, it has low cholesterol.  The curry provides a good source of manganese. The dish also contains a broad spectrum of amino acids, meaning it is well balanced in protein content.

2 Italian eggplants (Italian eggplants typically smaller in size) or 5 cups chopped into 2 inch pieces

1 large white onion, finely diced

3 cloves of garlic, freshly pressed or finely diced

1½ inch piece of fresh ginger

1 stick of lemongrass, finely chopped

1 teaspoon of dried chili or chili powder

2 bay leaves (optional)

2 teaspoons cumin seeds

1 pinch cinnamon

1 tablespoon safflower oil  (or groundnut oil)

1 tablespoon chopped cilantro (fresh coriander)

1 tablespoon balsamic vinegar

1 teaspoon of agave nectar (or honey)

2 ripe bananas, thickly sliced

1 handful of sugar snap peas

1 can coconut milk (14 oz)

1 cup filtered water

Salt and pepper to taste

 

In a heavy pan,  lightly fry the eggplants in a little oil to brown the skins. Set the fried eggplants aside.  In the same pan, heat the remainder oil and add the onions, garlic, ginger, lemongrass, chili, cumin stir for 2 minutes, add the tablespoon of vinegar as well as the fried eggplant.  Next ass the coconut milk, agave nectar, bay leaves  and snap peas. Cover the pot and set heat to low. After 10 minutes, check consistency and adjust with water and season to taste and add cinnamon. Stir in the banana slices and chopped cilantro until the bananas are heated through. Serve with fresh Thai jasmine or brown rice.