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Roasted eggplant curry with coconut sambol

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Recipe and photo: ELLICSR Kitchen

Eggplant will pick up most flavours from spices and herbs. It may help when you have taste changes during treatment and need strong seasonings and aromas.

Eggplant curry
3 cups
sliced eggplant, cut into 1-inch (2 cm) strips
750 mL
1 small onion, sliced
1
1/2 tsp
ground turmeric
2 mL
1/2 tsp
ground cumin
2 mL
1
lime
1
1 tbsp
olive oil
15 mL

pinch of sea salt

  ground pepper, to taste
 
1/4 cup
chopped fresh curry leaves (optional)
60 mL
Coconut red lentils
1 tbsp
olive oil
15 mL
1 tbsp
grated ginger
15 mL
2 cloves
minced garlic
2
1 cup
split red lentils
250 mL
3 cups
water or vegetable stock
750 mL
1/2 cup
light coconut milk
125 mL
  pinch of sea salt
 
  ground pepper, to taste
 
Coconut parsley sambol
1 cup
fresh grated coconut (or dried, unsweetened coconut)
250 mL
1 cup
finely chopped parsley  250 mL
1/4 cup
finely chopped red onion  60 mL
1 tbsp
finely minced chili pepper (optional)  15 mL
1 tbsp
Maldive fish or fish sauce (optional)  15 mL
2 tbsp
lime juice
30 mL
  pinch of sea salt   
  ground pepper, to taste   

Preheat the oven to 375°F (190°C).

Eggplant curry

Tear off a large piece of parchment paper. Run it under water and squeeze the paper into a ball to remove extra water. Unravel the paper and lay it flat on a baking tray.
In the middle of the paper, toss the eggplant and onion with the turmeric, cumin, olive oil, salt and pepper. Add juice from half of the lime, and add the curry leaves, if desired. Fold the ends of the paper together, and roll to seal it tight, tucking the ends under. Place it into the oven to bake for 20 minutes.

Carefully unwrap the parchment paper after 20 minutes. Squeeze the rest of the lime juice on top, and put it back in the oven for another 20 minutes, uncovered.

Lentils

Put the olive oil into a medium pot over medium heat. Add the ginger and garlic, and cook for 1 minute. Stir in the lentils, and add the water or stock. Cover and cook until soft, for about 15 minutes. Remove the lid, add the coconut milk, salt and pepper. Stir through and remove from the heat.

Coconut sambol

To prepare the sambol, combine all the ingredients together in a bowl and mix well.

Place the eggplant mixture on top of the cooked lentils and serve with the sambol.

Makes 4 servings


If you have a recipe that could help someone with cancer, send it to recipes@cancer.ca.

Nutrition information
Per serving
Calories 320
Fat 12 grams
Carbohydrates 41 grams
Fibre 8 grams
Protein 14 grams

Looking for more ideas?

Cover image for Eating Well When You Have Cancer

Our booklet Eating Well When You Have Cancer has more tips and ideas to help manage symptoms and side effects that can affect your eating during treatment.

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