Post by avp60685 on Sept 6, 2015 10:46:15 GMT -5
I was looking for a good and unique recipe using fresh eggplant so I came up with this yummy recipe.
Ingredients:
1-2 fresh eggplant sliced
1 green bell pepper sliced
1 small orange bell pepper sliced
1 chopped onion (if you don't have one that's OK you can omit it)
1-3 carrots sliced
1 box of couscous (olive oil and garlic blend works best)
2 tablespoons of red curry paste
2 tablespoons of green curry paste
2 tablespoons of oil
2 tablespoons of butter or olive oil
1 1/4 cups of water
Directions: In a medium sized skillet heat your oil until it makes a popping noise and turn it down slowly adding your bell peppers, carrots and onion until they are tender (about 15 minutes or so). In a separate baking dish put a small amount of oil and put your eggplant in it in an oven @ 350° F for about 30 minutes. In a small saucepan prepare the couscous according to the directions on the box and once ready pour into a large bowl and set aside. With your tender vegetables and eggplant add the curry paste to the skillet until the paste becomes a liquid like paste. Then pour your vegetable and eggplant that have seasoned with the curry paste into the bowl of couscous and mix until all the vegetable mixture is mixed with couscous. Serve and enjoy!
Ingredients:
1-2 fresh eggplant sliced
1 green bell pepper sliced
1 small orange bell pepper sliced
1 chopped onion (if you don't have one that's OK you can omit it)
1-3 carrots sliced
1 box of couscous (olive oil and garlic blend works best)
2 tablespoons of red curry paste
2 tablespoons of green curry paste
2 tablespoons of oil
2 tablespoons of butter or olive oil
1 1/4 cups of water
Directions: In a medium sized skillet heat your oil until it makes a popping noise and turn it down slowly adding your bell peppers, carrots and onion until they are tender (about 15 minutes or so). In a separate baking dish put a small amount of oil and put your eggplant in it in an oven @ 350° F for about 30 minutes. In a small saucepan prepare the couscous according to the directions on the box and once ready pour into a large bowl and set aside. With your tender vegetables and eggplant add the curry paste to the skillet until the paste becomes a liquid like paste. Then pour your vegetable and eggplant that have seasoned with the curry paste into the bowl of couscous and mix until all the vegetable mixture is mixed with couscous. Serve and enjoy!