Uova in Curry (eggs in curry sauce) is something out of the ordinary and a dish I have come up with for my next book. It makes a great second course dish for almost any meal. Although, the recipe is done in an Italian style with the tomato based sauce-the adding of the curry is not something traditionally Italian. But the curry does give this easy and healthy dish its’ own chaarcter.
Try it and let me know how you like it….
Uova E Curry
copyright, Maria Liberati 2008- The Basic Art of Italian Cooking, Holidays and Special Occasions.
Uova al Curry (Eggs in Curry Sauce)
8 large eggs
2 medium eggplants
16 ounce can of crushed tomatoe
1 tsp powdered curry
1 tsp fresh chopped parsley
4 tblsps extra virgin olive oil
1 clove garlic
Salt and pepper to taste
Wash. dry eggplant. Cut of both ends of eggplant. Cut into small cubes. Place I ncolander and sprinkle 1 tsp of salt on top, let sit for 30 minutes. Rinse and pat dry.
In sauté pan heat 1 tblsp olive oil, whole garlic clove for 1 minute. Place in eggplant cubes and powdered curry. Cook over low heat for 15 minutes.
Add in crushed tomatoes,salt and pepper to taste. Cook for another 20 minutes over low heat.
I n separate pot cook eggs in boiling water for 10-15 minutes or until hardboiled. Peel.
Remove eggplant from heat. Remove garlic clove. Sprinkle with chopped parsley. Arrange 2 eggs on each serving plate and cover with eggplant mixture.
Ciao for now..
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