|
ITAL CURRY EGGPLANT RUNDOWN
RECIPE
Ingredients:
1 large dried coconut
3 medium sized eggplants.
1 small onion finely chopped
3 coves of garlic finely chopped
1 medium tomato pureed
2 teaspoons of grated ginger
3/4 teaspoon salt or to taste (optional)
1 heaping tablespoon of curry powder
1 teaspoon thyme
Process: Eggplants
a) Bake eggplants in oven at 400 degrees for roughly 45 minutes
or until soft to the touch
b) Cool eggplants, and remove the skin
c) Cut into one inch pieces
Process: Coconut Rundown
Most recipes for rundown use canned coconut milk instead of fresh
coconut for ease of use. This recipe uses real coconut. (However,
you can substitute two cups of canned coconut milk.) Rundown
is really boiling down coconut milk to form a custard and coconut
oil.
Recipe by ©eatjamaican.com
Break open the coconut. Taste to ensure they coconut is fresh.
Remove the coconut “meat” from the shell with a knife.
This is dangerous as you run the risk of cutting yourself. Therefore
you should proceed cautiously until you get the hang of it. Cut
the coconut “meat” into small pieces and chop up in
a blender using the chop setting. Use just enough water to chop
coconut in blender. Chop coconut in batches so as not to overload
the blender.
Blend the coconut in batches until the coconut is a fine consistency
and the liquid resembles milk. Use a large strainer to separate
the coconut from the milk. Hand squeeze any remaining milk from
the residue.
In a large uncovered cooking pot bring the coconut milk to a
rapid boil then reduce the flame to medium and cook until the
water evaporates and about a cup and a half combination of clear
liquid (oil) and custard (see picture below) remains. This takes
approximately 1 to 11/2 hours.
Process: Combine
Add onion, garlic, ginger, salt, tomato puree, and curry powder
to coconut rundown. Simmer for about 8 to 10 minutes. Add chopped
up eggplant. Cook for 15 minutes. Serve with white rice. Serves
4 to 6 people.
BACK TO RECIPE PAGE
|
