[Farmhouse Recipe] Dry Curry with Eggplant

[Farmhouse Recipe] Dry Curry with Eggplant

Eggplant soaked in salt water and then drained won't absorb much oil and has a crunchy texture. Enjoy with lots of grated cheese.

Ingredients: 2 servings

Minced pork
200 g
Eggplant - small Japanese variety
2 (200 g)
Green pepper or red bell peppers
100 g
1 clove
Vegetable oil
1/2 tablespoon
Grated cheese
to taste
Hot cooked white rice
as needed
Japanese curry roux
2 cubes (40 g)
110 ml (See the hints)
1 tablespoon
Japanese Worcestershire-style sauce
1/2 tablespoon


1. Chop the eggplant into 1.5 cm pieces. Soak for 5 minutes in water with pinch of salt, and then firmly squeeze out excess water.
2. Finely chop the green pepper, thinly slice the garlic and break up the curry roux into small pieces.
3. I used a frozen bell pepper mix. It's very useful to have. (Recipe ID: 1241433)
4. Heat vegetable oil and garlic in a frying pan and fry over medium heat. Once the garlic is fragrant, add the minced pork and fry.
5. Once the meat has changed colour, add peppers and eggplant, and fry until soft. Add the ingredients listed under A and simmer until the moisture has evaporated.
6. Place the mixture from Step 5 on top of cooked white rice, sprinkle grated cheese and enjoy.
7. The curry is quite strong, so mix well with the rice and enjoy. It's more delicious if you add lots of cheese.

Story Behind this Recipe

I like adding eggplant to curry, and this time I added it to dry curry.