Monday, February 15, 2021

Baby Eggplant Curry (Instant Pot)

This baby eggplant curry is spicy and warming, the perfect dinner on cold night or even a hot one! Serve with brown or white rice to complete the meal. 

Food Lust People Love: This baby eggplant curry is spicy and warming, the perfect dinner on cold night or even a hot one! Serve with brown or white rice to complete the meal.

It was my birthday last month and one of my gifts was the cookbook Instant Pot Asian Recipes for the Pressure Cooker (<affiliate link) by Patricia Tanumihardja. My husband and younger daughter know how enamored I have become of my Instant Pot – and we all love Asian cuisine - so it was an excellent choice. If you don't have an Instant Pot, you can make this recipe in a traditional stovetop pressure cooker. 

The recipes are pan-Asian with dishes from Vietnam, Thailand, the Philippines, Korea, Indian, Japan, China and, not to get political but also Taiwan. There are even a handful of desserts. I’ve bookmarked several recipes to try so stay tuned to see which one I’ll adapt next. There are so many that look tasty! 

Baby Eggplant Curry

As mentioned, this recipe is adapted from one in Instant Pot Asian Recipes for the Pressure Cooker. The original called for 2 tablespoons of brown sugar but it was just slightly too sweet for us so you will see that I put 1 tablespoon in the ingredients list. It was still delicious regardless but next time I will use only the one tablespoon I recommend below. 

Ingredients
1 lb or 450g baby eggplants 
1 teaspoon ground turmeric 
2 teaspoons salt, divided 
1/4 cup or 60ml canola or other light oil 
1/2 large yellow onion, halved and cut into thin crescents 
3-inch piece fresh ginger, peeled and minced
3 cloves garlic, minced 
3 tablespoons toasted sesame seeds 
2 teaspoons ground cumin 
2 teaspoons ground coriander 
1/2 teaspoons ground cayenne
Zest 1 lime
2 tablespoons fresh lime juice 
1 tablespoon dark brown sugar 
1/2 cup or 120ml water
1 can (13.5 oz or 399ml) unsweetened coconut milk

For the cornstarch slurry: 
2 tablespoons cornstarch
2 tablespoons cold water

To serve:
Toasted sesame seeds
Chopped cilantro
Optional: sliced hot red chili peppers

Method
Trim the baby eggplant of their stems. If they are as small as mine, you can cut them in half lengthwise. If they are bigger, quarter them. 


Put the eggplant in a colander, sprinkle with the turmeric and 1 teaspoon salt, and toss to coat. Let the eggplant sit in the colander over the sink for 30 minutes.


Slice the onion into thin crescents. Peel and mince the ginger and garlic. Measure out your spices and sesame seeds so they are ready to use when needed. 


Turn the Instant Pot on to saut√© and add the oil and heat until it starts to shimmer. Add the onion, ginger and garlic and stir and cook until soft and translucent, 4 to 5 minutes. 


Add the sesame seeds, cumin, coriander, cayenne and cook for another 4 to 5 minutes, till the spices are fragrant. 


Add in the lime zest, lime juice and brown sugar. Stir well. 


Give your colander a shake to get rid of any excess liquid then tip the eggplant into the Instant Pot. Stir well to coat them with the spices and sauce.


Add in the 1/2 cup or 120ml water. Set the Instant Pot on manual for 2 minutes and make sure the valve is in the sealed position. When cooking time is up, carefully release the pressure by covering the valve with a cloth towel and turning the valve to vent.

Combine the cold water and cornstarch together in a small bowl to make a slurry. Remove the lid and add the coconut milk into the Instant Pot. Saut√© on medium for 2-3 minutes. 


When the sauce just begins to bubble, quickly stir in the cornstarch slurry and cook for a few minutes, until the sauce thickens. 


Serve with a sprinkling more of toasted sesame seeds, cilantro and sliced red chili peppers, if desired. 

Food Lust People Love: This baby eggplant curry is spicy and warming, the perfect dinner on cold night or even a hot one! Serve with brown or white rice to complete the meal.

Enjoy! 

It's MultiCooker Monday so my friends and I are sharing recipes cooked in small appliances. Many thanks to our host, Wendy of A Day in the Life on the Farm. Check out all the links below. 


Multicooker Monday is a blogger group created by Sue of Palatable Pastime for all of us who need encouragement to make better use of our small appliances like slow cookers, Instant Pots, Air Fryers, rice cookers and sous vide machines. We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group. 


Pin this Baby Eggplant Curry! 

Food Lust People Love: This baby eggplant curry is spicy and warming, the perfect dinner on cold night or even a hot one! Serve with brown or white rice to complete the meal.

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