Spicy Stir-Fried Eggplant with Potatoes
This recipe is great as an entrée, especially when it is served with grilled shrimp or chicken.
- 6 Hindu or Thai eggplants stem ends removed and quartered
- 4 medium red potatoes, quartered
- 1 medium red bell pepper, seeded and sliced thin
- 1 large yellow onion
- 2 fresh Thai chilies or one jalapeno, seeded and sliced thin
- 1 oz vegetable oil
- 1 teaspoon ground cumin
- 2 teaspoons red curry paste
- 1 teaspoon chopped garlic
- 2 teaspoons chopped fresh ginger
- 1 tablespoon chopped fresh cilantro
Serves four as an entrée or eight as a side dish
First, cook the potatoes in a pot of boiling water until they are just tender. Next, heat the oil in a Wok or large sauté pan and stir-fry the onions until they caramelize. Add the cumin, curry paste, and chilies and sauté another 30 seconds. Next, add the eggplant, ginger, garlic, and potatoes, mixing well. Cover with a lid and lower the heat. Cook for 6-8 minutes and add the cilantro last. Serve hot.
This recipe was prepared exclusively for Ciruli Brothers, LLC by Chef Noah Aguilar, Executive Chef of Anza Marketplace in historic Tubac, Arizona, and Sol Restaurant in Savannah, Georgia. As a committed promoter of fresh fruits and vegetables, Chef Noah participates in various industry events with the Fresh Produce Association of the Americas. His work has been featured in publications such as Sunset Magazine, The Arizonian, and Tucson Lifestyle Magazine, among others. Chef Noah received his education from the New England Culinary Institute, and continues to enrich his culinary platform with the flavors of many cultures through extensive travel. When not working, Chef Noah enjoys traveling and spending time with close friends and family.