These days, eggplant is available year-round in the grocery store, but these veggies are at their peak from August – October. Eggplants are rich in vitamins and minerals, including fiber, copper, and folate. Eggplants are brain food – they have antioxidants that protect the fatty membranes around brain cells. As an added bonus, they are low in calories, and have a meaty texture that is satisfying in vegetarian meals.*
Curry Stuffed Eggplant
1 medium-large eggplant
Extra virgin olive oil
1 can coconut milk
1/2 c vegetable broth
1/2 bell pepper, diced
1/2 onion, diced
Mushrooms (optional), quartered
1 lb ground turkey or chicken (optional)
Curry powder (you can use a store blend or make your own)
Cut off the crown of the eggplant. Cut the eggplant in half lengthwise,and lay skin-side down in a 9×12 pan (glass or metal) coated with cooking spray. Cut out the center portion of the eggplant, and cube it. Sprinkle salt on the eggplant and let it rest for 1 hour. Drizzle with olive oil and roast in a 375 degree oven until tender, approximately 45-hour. When the eggplant is roasting:
In a medium-hot deep skillet, drizzle extra virgin olive oil. Saute meat if you are using any. When the meat is browned, remove and drain. Add cubed eggplant, onion, bell pepper, and mushrooms, season with salt, and saute until the veggies become tender. Return meat, if you’re using it, to the pan. Sprinkle with curry powder and turmeric, and cook over low heat for one minute. Add vegetable broth and coconut milk. Simmer over medium-low heat until sauce is reduced to your liking. Adjust seasoning as needed.
Spoon filling into roasted eggplant halves, and enjoy.
*Eggplants, bell peppers, and tomatoes are members of the nightshade family, which may lead to inflammation in individuals with arthritis and digestive issues.