Fresh herbs in my lamb curry » Adding eggplants to lamb curry
May 24, 2008
Adding eggplants may sound strange because Filipinos are more used to having potatoes and carrots with their lamb curry. But there are many curried dishes in Thai cuisine where you will find eggplants.
Here’s the tricky part about the eggplants. If you add them directly to the stew and they are not submerged in the liquid, they will cook unevenly. The obvious solution is to add more liquid but that will make the stew soupy. So, I boil the eggplants in a separate pan of water. When they are done, I drain them and plunge them in iced water to stop the cooking. When the stew is done, I just stir them in.
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