How to make it

  • 1. Preheat oven to 400 F.
  • 2. Spray a baking sheet with cooking spray and place eggplant slices on it in a single layer. Cover tighly with foil and bake until very tender, about 30 minutes. Remove the foil and let cool.
  • 3. Roughly chop half of the eggplant, set aside. Place other half into food processor.
  • 4. Combine 5 cups of stock with rice in large, heavy stockpot sprayed with cooking spray over medium heat. Bring to boil then lower to medium-low and simmer for 25 minutes. Separate rice and stock. Put rice into food processor.
  • 5. Put stock back into pot, bring to boil. Add potatoes and sweet potatoes. Return to boil and simmer covered till potatoes are well cooked.
  • 6. Melt butter in large nonstick skillet over medium heat. Add onion and saute until it starts to soften about 3 minutes. Add apple and saute for 1 minute. Stir in tomato, soy sauce, honey, curry powder, and cayenne. Increase heat to medium-high and cook till most liquid is gone. Stir in rest of stock and cook for about a minute. Pour mixture into food processor.
  • 7. Turn on food processor till mixture is a thick puree with some chunks.
  • 8. Stir puree and reserved eggplant into potato-stock mixture. Season with salt and pepper. Stir in evaporated milk. Cook at a bare simmer, uncovered, for 15 minutes.

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