Small eggplants simmer in a coconut curry with tofu and basil for a satisfying bowl.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 500 g Thai round eggplants, quartered
- 350 g firm tofu, cubed
- 400 ml coconut milk
- 200 ml vegetable broth
- 1 tbsp prepared green curry paste, plus more to taste
- 1 tbsp neutral oil
- 1 tbsp lime juice
- 10 basil leaves
Method
- Warm curry paste in oil for 1 minute, stirring. Add coconut milk and broth.
- Add eggplant and simmer 12–15 minutes until tender.
- Add tofu and simmer 3 minutes. Finish with lime and basil; serve with cooked rice.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Thai Round Eggplant
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
More ways to use your harvest
Use the same prepared weight of Turkish Orange eggplant harvested young, while still green and tender. Quarter small fruit and simmer until fully tender; mature orange fruit can be much more bitter.
What to cook next
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
