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I’m trying my best to bring out new innovative ways to use ingredients.  I had an eggplant, and no means to make the traditional Italian applications of a lasagne, fried eggplant, or eggplant parmisiana recipe.  I decided to take more of an 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.

Ingredients:

• 1 Large Eggplant
• Salt
• Pepper
• Marjoram
• Ginger
• Mustard
• Hot Madras Curry Powder
• 2 Tbsp Hot Sauce
• Olive Oil
• 1/4 Stick Light Cream Cheese
• Half Lemon
• About 2 Cups Water cold water
• 1/2 Onion
• 1 Clove Garlic
• 3/4 cup Peanut Butter
• 1/2 cup of Spiced Rum

Recipe:

• Cut off the top and bottom of the egg plant, then use a peeler or knife and peel it
• Cut the eggplant into circular slices about 1/4′ thick
• Put them in a bowl and cover them with salt, using your hands to make sure they’re good and covered
• Let them sit in a collander for 30-60 minutes, preferably in the sink or over a bowl because they’ll release a good bit of liquid
• While those are draining, put your onions, 3 slices of eggplant coarsely chopped, and garlic in the food processor, lightly pulse them until they’re between diced and minced
• Heat a sautee pan to medium high heat
• Add 1 Tbsp Olive Oil
• Add the diced vegetables and turn heat to medium, cook for 15 minutes stirring occasionally to avoid sticking
• Pour hot sauce and squeeze lemon into the vegetables, cook another 4-5 minutes until liquid has dried up
• Add cold water to processor, combine with sauteed vegetables, 1 tbsp Marjoram, 3-4 Tbsp Hot Curry Powder, 3 Tbsp Ground Mustard, 2 Tbsp Ground Ginger, 3/4 cup Peanut Butter and turn on the processor. 
• Open the top and slowly add in olive oil until the mixture is smoothed
• When that’s done, pour it back into the pan over medium high heat
• Remove from heat and add the rum, return to heat and add the cream cheese
• bring to a simmer and stir until the cream cheese is melted most of the alcohol has burnt off
• So you ready for the Eggplant to actually be cooked?
• Rinse the Eggplant in cold water and leave on a drying rack or use paper towels
• Hit them with a little salt, pepper, and marjoram
• In another pan heat to medium high and add 1 tbsp of Olive Oil per set of Eggplants that fill the pan
• Sear them over medium-high heat until they’re browned a bit on both sides and semi-tender
• Cut them into cubes or strands depending on how dry the got
• Add them to the curry, stir, and serve over rice!

PHWEW, that was a work out in the kitchen, I know, but now you’ve got a very complex curry that has an intricate eggplant inside.  To add good crunch to this you can chop up carrots and peppers, add it to the sauce raw and serve

Image Via Google