Eggplant- Best Eggplant, Okra Curry Cauliflower & Spinach

I said before I went to an astonishing Persian café half a month prior that  I had been needing to go after a long while. It turns out it was only a take out counter, however as we were requesting nearly everything in the presentation case, the lady behind the counter given us 3 spoonful of newly made simmered eggplant with tomatoes and flavors. It was mind boggling, thus, obviously, I needed to make it at home right away! Here is my version:


2-4 Eggplants, any sort will do.

1 Can sans Tomatoes, or 3-4 new

1 medium Onion

3-6 cloves Garlic

Olive Oil



Salt and Pepper

Hot Chili Flakes or Chili Puree (discretionary)

Cilantro Pesto (*recipe underneath)

Yogurt (2% fat, or higher!)


Warmth stove to 400*

Cut Eggplants in 1/2 or Quarters, at that point score each piece being mindful so as not to slice through the skin. Spot on a heating sheet.

Shower or brush Olive Oil on top of every Eggplant. It will absorb rapidly, don’t be frightened. Make a point to add enough oil to season and cover the highest point of each piece, yet don’t over do it. Sprinkle each piece with Cumin, Salt and Pepper.

*If you are utilizing Fresh Tomatoes, cut them in 1/2 evenly (top and base, not side to side), and settle them in around the Eggplants. You don’t have to score the Tomatoes, however certainly add the Oil and Spices.

Cook for 15-20 minutes, until the edges are earthy colored and somewhat fresh, at that point eliminate from the stove and put in a safe spot.

Meanwhile, dice the onion and garlic. Sauté over medium warmth in olive oil until onions are clear.

When the Eggplants are sufficiently cool to deal with, take an enormous spoon, and scratch out the internal parts of the Eggplant (known as ‘the meat’). Dispose of the skins.

Add the Eggplant and Tomato to the onion combination, squashing it up with a wooden spoon as it cooks. You may have to add a little water, yet do so sparingly–we need to keep the combination thick.

Add 2 Tbsp. Turmeric and 1 Tbsp. Cumin. Add Hot Chilies, Salt and Pepper, to taste. Change all flavoring however you would prefer and eliminate from heat.


1/2-1 Bunch Cilantro

Olive Oil

2-5 Cloves Garlic


Salt and Pepper



Post-Thanksgiving Recovery Meal: Okra Curry w/ Cauliflower, Spinach & Eggplant

I love okra! I also really love Thanksgiving, but I just don’t think anyone doesn’t over do it. So, when I woke up this morning thinking about okra, I quickly remembered it’s ability to stimulate digestion–something we all need 2 days after Thanksgiving.
Popular in Asian, African and Southern American cuisines, okra is a valuable resource for many health issues, including the cardiovascular system and digestive system. It is not only high in fiber, which contributes to lowering cholesterol, it is also a great plant source for protein. Some people are turned off by okra’s ‘slimy’ consistency, but this actually gives okra more value because this gentle, yet powerful laxative also lubricates the bowels, so there is less irritation than taking medication.

We stopped at the Brookline Indoor Farmer’s Market today, and bought the most beautiful spinach & cauliflower from Silver brook Farm and Stallman’s Farm respectively, so I created a great curry recipe to use all of these items, Give it a try.


1 Small Onion, peeled & diced
2 Cloves Garlic, crushed & minced
2″ piece of Raw Ginger, minced
1/2 Head Cauliflower, cut into 1″ florets
1 Japanese Eggplant, cut into 1/2″ slices
1 Medium Carrot, chopped or sliced
Big Handful of Chopped Spinach
2 Bags Frozen Chopped Okra (or fresh if you have it)
1 Can Coconut Milk
6 Cups Vegetable or Poultry Broth
1 Can Chopped Tomatoes
5-10 Fresh Curry Leaves
2 Tbs. Curry Powder
1Tbs. Cumin
2 Tbs. Chili Powder
2 Tbs. Turmeric
Olive Oil or Coconut Oil
Salt & Pepper

Sautee onion, garlic & ginger in the oil until translucent, add carrot, eggplant and cauliflower. Sautee for 2-3 minutes. Start by adding your broth–I used some homemade turkey broth from my thanksgiving turkey bones. Cover, and let the broth & veggies simmer for 3-5 minutes, then add the okra, tomatoes and spices. Let the stew continue to simmer until the vegetables become tender, then add the whole can of coconut milk, making sure to scrape all of the coconut cream from the sides of the can. Add salt & pepper, adjust all spices, and serve with brown rice.

A few tips:

  • Chicken and Turkey broth are some of the most valuable things you can add to your soup. They provide a powerful source of nutrients and energy for your strength, vitality, and mental capacity, not to mention how well they aid in the aging process.
  • Buy organic carrots and scrub them with a vegetable brush rather than peeling them–many of the nutrients are in the peel.


  • When buying canned tomatoes, look for brands that are ‘BPA-free’, such as Pomi tomatoes in the tetra-pack, Muir Glen, or Eden Organics.


  •  For healthy fats. Healthy fats, Coconut milk is a great source. not only provide a feeling of satiation when you eat, they also nourish your brain, nervous system, muscles, tendons and immunity. Skip the ‘light’ coconut milk and go for the regular. Thai Kitchen brand is my favorite, and some Asian brands, like Chaokoh, sell coconut cream that is unsweetened and really delicious!



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