Sous Vide Curried Eggplant
Sous vide makes perfect eggplant effortless! Using both curry powder and curry paste gives sweet eggplant a deep, rich flavor all the way through.
Servings: 8 as a side dish
Calories: 46kcal
Ingredients
- 2 lb. eggplant cut into 1/2" slices
- 1-2 Thai chiles thinly sliced (optional)
- 2 T. cilantro chopped
- pinch coarse salt
Marinade
- 1/2 cup coconut milk
- 2 cloves garlic minced
- 1 inch fresh ginger peeled & grated
- 1 T. fish sauce
- 1 T. red curry paste
- 1 t. curry powder
- 1 t. brown sugar
Instructions
- Preheat sous vide bath to 185ºF/85ºC.
- Whisk together all marinade ingredients and pour into a large sealable bag.
- Add eggplant slices to the bag and toss to coat thoroughly in the marinade. Seal the bag using the water displacement method or vacuum sealer.
- Sous vide at 185ºF/85ºC for 3 hours.
- Transfer eggplant slices to a baking rack over a foil-covered sheet. Brush lightly with leftover marinade. Broil until edges are caramelized, about 4-6 minutes.
- Garnish with chiles, cilantro, & salt and serve hot.
Roasting Method (without sous vide)
- Cut eggplant in half lengthwise instead of slicing. Lightly coat with olive oil and place flesh-down on a foil-covered baking sheet.
- Broil for about 20 minutes, until skin is charred and flesh is tender. Cut into 1/2-inch slices.
- Bring marinade ingredients to a simmer in a large pan. Add roasted eggplant slices and simmer for 4-6 minutes, until sauce is slightly reduced.