Eggplant in Red Thai Curry Sauce

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: green curry paste

Green curry paste is often less expensive and can be used for a different flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic seasoning.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is cheaper and provides sweetness.

Preheat the oven to 425 degrees.

Slice the eggplant and season with salt and black pepper, then drizzle with vegetable oil.

Roast the eggplant in the oven for 20-30 minutes.

Heat a pan over medium heat and add vegetable oil.

Add diced onion to the pan and sauté until fragrant.

Stir in minced garlic and ginger, cooking until aromatic.

Add mild red chili peppers to the pan.

Mix in tomato paste and red thai curry paste, stirring to combine.

Add a little honey to balance the flavors and enhance umami.

Pour in soy sauce and coconut cream, stirring until combined.

Add the roasted eggplant to the mixture and let it simmer for a bit.

Fold in chopped cilantro, basil, and sliced green onions, allowing the greens to wilt.

Serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens