I adore eggplant and have consumed a goodly amount this summer — always grilled after a lengthy process of salting, rinsing and marinating. But this version is a bit more cook-friendly, and suited to autumn/winter. It does not involve the grill and has little advance work: What’s not to like?
The green curry paste is available in the Asian food section of most large supermarkets. I mixed it with chicken broth because I had it on hand and wanted to tamp down the intensity of the spice, but vegetable broth or water is a perfectly good substitute.
I used the small Japanese-style eggplants, but you could use any variety. Just be sure to hash them thoroughly, and make sure the paste gets into the nooks and crannies.
Serves 2
6 Japanese eggplants, stems removed and cut down the middle
2 tablespoons green curry paste
1 tablespoon canola or vegetable oil
2 tablespoons broth or water
Heat your oven to 350 degrees F. Line a baking tray with parchment or foil; set aside.
Hash the eggplant, making about 6 cuts in each side. Place the cut sides up on a baking tray. In a small bowl, mix the curry paste with the oil and broth. Spoon the curry mixture over the tops of the eggplants, making sure to press it down into the hash marks. Coat the tops of each eggplant with a thin film of curry.
Bake for 45 minutes until the eggplants are browned and soft. Serve hot or at room temperature.
