AuthorBiteSizedA delicious and flavorful curry with a crunchy eggplant!
Submerge the eggplant in water with salt for 30 mins.
Pat dry the eggplants then drench with flour.
Dip in the batter then cover with breadcrumbs.
Fry the eggplant until golden brown. Serve with sauce
In a pot, saute garlic, red onion, ginger, red chilies until fragrant.
Add the curry powder, water and coconut cream. Simmer for 5 mins
Add the potato and carrots then simmer for another 10 mins.
Turn of the heat and add the bell peppers. Season with salt and pepper
@bitesized.ph 'Di lang tortang talong ang pwede mong gawin sa eggplant! Samahan niyo kami sa Alternative Series kung saan magluluto tayo ng madali, healthy at masarap na recipes na pwedeng mong gawing pamalit sa karne! 🍆🤤 #BiteSizedPH #FoodiePH #recipe #filipinofood #vegetarian #vegan @Gio Kawachi ♬ Raining In Manila - Lola Amour
Ingredients
Directions
Submerge the eggplant in water with salt for 30 mins.
Pat dry the eggplants then drench with flour.
Dip in the batter then cover with breadcrumbs.
Fry the eggplant until golden brown. Serve with sauce
In a pot, saute garlic, red onion, ginger, red chilies until fragrant.
Add the curry powder, water and coconut cream. Simmer for 5 mins
Add the potato and carrots then simmer for another 10 mins.
Turn of the heat and add the bell peppers. Season with salt and pepper
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