Eggplant Curry

Working on Aubrey style curries

Basic spices used
Tumeric powder
Dill seed
Cumin powder
Cardomon seeds
Curry pincher leaves
Cayenne pepper powder to taste
Ginger powder (but not for eggplant)

Garlic and onions chopped -sauted in oil, add the spices to season the onions, then after add the meat or veggies

also add tomato paste and coconut milk and lemon juice
+ salt of course

White potato curry add fenugreek seeds and delete cumin and ginger

February 15, 2016
Aubrey would normally deep fry eggplant first- but = very oily curry

1 cup of onion diced
4 cloves garlic
7 Tbsp oil
Sautee and add spices
6 cardomen seeds
4 tsp cumin
3 tsp tumeric
3 tsp dill seed
6 curry pincher leaves
1/4 tsp red cayenne powder
2 red whole dry red cayenne
2 whole dry yellow cayenne

2 pkgs of Asian eggplant - 3 1/4 lb total add a little at at time, chopped

added 4 medium tomatoes diced
1 tsp salt or to taste
stir to get the oil distributed
cook at medium to low heat - with lid on- to steam- adds liquid from veggies
2 Tbsp Cocount milk
1 Tbsp Real lemon
Lower to simmer until eggplant is all cooked

1487 calories for total dish
makes about 12 cups @125 calories each
mainly from oil -866, eggplant- 354, tomatoes 81, coconut oil 56, onions 64, tumeric 23, minor amounts from rest

Potato chip roast

Nowadays Amy puts eggplant instead of green pepper and its a favourite

One large onion chopped

1/2 green pepper chopped

1 tin choplets or other vege-meat product like gluten or Tenderbits

1 tin mushrooms

Fry above together

1 tin 10 oz mushroom soup and juice from choplets

1 pkg potato chips (6-8 oz - 200 g) crushed

Mix above with fried ingredients

Bake covered at 350 for 30-40 minutes

Remove cover and bake an additional 10 minutes.

September 5, 2025

grew some Trombocino Squash this year. long Zucchini type, the flesh is firmer

makes an excellent Chip Roast vegetable. Zucchini would seem to be too mushy.

Eggplant Casserole

Eggplant Casserole
For a heartier dish, sauté 1 pound of ground turkey with 1 medium chopped onion and layer over the eggplant before pouring the tomato sauce mixture on top.
Serves 6

Ingredients
1 medium eggplant
1⁄2 teaspoon garlic salt
1⁄2 cup canned jalapeño peppers
2 cups canned tomato sauce
1⁄2 cup low-fat sour cream
1⁄2 teaspoon ground cumin
                                 1 1/2 cups grated Cheddar cheese

1. Preheat the oven to 350°F.
2. Remove the stem from the eggplant and slice into 1⁄2"-thick rounds. Arrange the rounds in a 9" × 9" lightly greased baking pan. Sprinkle with the garlic salt.
3. Combine the jalapeños, tomato sauce, sour cream, and cumin; mix well. Pour over the eggplant rounds. Layer the cheese over the top.
4. Bake for 45–60 minutes or until the cheese is melted and the eggplant is tender.

from the book The 50 Best Casserole Recipes published by Adams Media, Avon, Massachusetts