Curry Eggplant And Mango Chutney

Recipe Ingredients

2 lbs	908g / 32oz	Fresh eggplant
3 tablespoons	45ml	Vegetable oil
		Salt - to taste
1 cup	62g / 2.2oz	Small-diced onions
1 tablespoon	15ml	Yellow Curry Powder - see * Note
1		Lemon - juiced
1		Mango Chutney - see * Note

Recipe Instructions

* Note: See the "Yellow Curry Powder" and "Mango Chutney" recipes which are included in this collection.

Peel and dice the eggplant, about 1/2-inch dice. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt. Saute for 2 minutes. Add the eggplant. Season with salt. Continue to saute until soft, about 15 minutes. Add the Yellow Curry Powder and lemon juice. Continue to saute for about 2 minutes.

Remove from the heat and serve with the Mango Chutney with grilled fish or chicken.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C22)

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