Green curry eggplant

"Eggplant is one of those vegetables that can stand up against big spices and flavour, so here I have all the bold flavours of a Cape Malay curry with chunks of roasted eggplant. Mopped up with some flaky flatbread, it’s a winner." - Warren Mendes. This recipe is from an edited extract from Food Trail: South Africa by Warren Mendes, published by Booktopia Studios, $59.99. Photography by Toby Murphy.

This Vegan Thai Green Curry is simply the best! Fresh, crispy veggies simmer in a rich and fragrant broth to create this spicy and satisfying dish.

A quick and easy recipe for incredibly creamy green curry, made with eggplant, chicken, baby corn, and basil. Tastes just like the restaurants!

This fantastic Thai green beef curry with eggplant is super easy to make and ready in less than 30 minutes! It’s delicious and perfect with steamed rice or fermented rice noodles as a quick lunch or dinner.

What are Thai Aubergines? Aubergines (scientifically known as Solanum Melongena) are native to Asia and Africa but can be traced back to originating in India; where they grow both in the wild and through farming and agriculture. Many hybrid varieties of aubergines, including the Thai aubergine have been cultivated over the years. Thai aubergines specifically, have a few variations of shapes, sizes and colour. Some can be found elongated and cylindrical in shape while others are thick, round…

Green Curry with Chicken & Thai Eggplant 3

Freshly ground spices like cardamom lend their aroma and distinct flavor to this eggplant curry.

This smoky, mildly spiced roasted eggplant curry, embellished with mustard greens or spinach, is somewhat inspired by a classic Indian dish called Baingan Bharata.

Experience an explosion of taste with Thai Green Curry Eggplant, a vibrant blend of red bell peppers, spinach, snow peas, and bean sprouts - a feast for the senses, ready in just 30 minutes!