I love green curry with eggplant. I just use the green curry paste from any Asian store or even the grocery store. Mix with a can of coconut milk. One or two teaspoons, depending on desired heat level. A bit of fish sauce. I usually make it with tofu. Get the tofu nice and browned ( use the firm tofu) with a tiny bit of hot oil. Add the eggplant, some onions. Pour in the curry/ coconut milk and let simmer. Serve with mint and basil leaves on top, some rice on the side. Delicious, easy and nutritious.
You can get a huge container of curry paste at most Asian groceries. This recipe is also good with the red curry paste but I just prefer the green.
I prefer the thin skinned, Asian type eggplant for this recipe. Just cut in bite sized chunks, don't peel it.
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