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Creamy Eggplant Curry

Have you been avoiding Eggplant because it seams like a unitasker? Well you’re missing out on a great source of vegetable protein, and it doesn’t have to be just fried and used with pasta sauce. Indian and Thai inspired approach, the citrus of the lemon is a backnote to the high powered heat from the hot sauce and curry powder. The cream cheese and peanut butter thicken the sauce and add creamy body, while the soft eggplant adds an interesting savory texture to the dish. It goes great over rice.