-
Uova al Curry copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati
Ingredients
- 8 large eggs
- 2 medium eggplants
- 16 ounce can of crushed tomatoe
- 1 tsp powdered curry
- 1 tsp fresh chopped parsley
- 4 tblsps extra virgin olive oil
- 1 clove garlic
- Salt and pepper to taste
Directions
- Wash. dry eggplant. Cut of both ends of eggplant. Cut into small cubes. Place I ncolander and sprinkle 1 tsp of salt on top, let sit for 30 minutes. Rinse and pat dry.
- In sauté pan heat 1 tblsp olive oil, whole garlic clove for 1 minute. Place in eggplant cubes and powdered curry. Cook over low heat for 15 minutes.
- Add in crushed tomatoes,salt and pepper to taste. Cook for another 20 minutes over low heat.
- I n separate pot cook eggs in boiling water for 10-15 minutes or until hardboiled. Peel.
- Remove eggplant from heat. Remove garlic clove. Sprinkle with chopped parsley. Arrange 2 eggs on each serving plate and cover with eggplant mixture.
Similar Recipes
Leave a review or comment