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Curried Eggplant (Gilda) |  Vegetable Day

If you like curries, this is a great way to use Walden Farms Marinara:

  • 1 lb. Chinese or Japanese eggplant- the long, thin ones - cut in bite size pieces
  • 2 cloves garlic - minced
  • 1 cup Walden Farms Marinara Sauce
  • 2 teaspoons curry powder
  • 1-1/2 teaspoon grated fresh ginger
  • Pinch ground cloves
  • 1/4 teaspoon Kosher salt
  • 1 packet Xylitol Plus (or Splenda or any other approved sweetener)
  • spray a skillet with some Pam
  • put in the eggplant and sauté (Gilda laid it in with the flat cut side down) and when the eggplant gets brown on the cooked side, throw in the minced garlic; give it a stir and let it sauté for about another minute or two
  • add the curry powder, fresh ginger, cloves, salt and sweetener into the marinara sauce, mix well and pour over the eggplant - toss to coat and cover and cook on low heat for about 5 minutes
  • can be served hot or cold - try it with the cauliflower “rice” It's even better the next day
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