ITAL CURRY EGGPLANT RUNDOWN RECIPE

Ingredients:
1 large dried coconut
3 medium sized eggplants.
1 small onion finely chopped
3 coves of garlic finely chopped
1 medium tomato pureed
2 teaspoons of grated ginger
3/4 teaspoon salt or to taste (optional)
1 heaping tablespoon of curry powder
1 teaspoon thyme

Process: Eggplants

a) Bake eggplants in oven at 400 degrees for roughly 45 minutes or until soft to the touch
b) Cool eggplants, and remove the skin
c) Cut into one inch pieces

Process: Coconut Rundown

Most recipes for rundown use canned coconut milk instead of fresh coconut for ease of use. This recipe uses real coconut. (However, you can substitute two cups of canned coconut milk.) Rundown is really boiling down coconut milk to form a custard and coconut oil.

Recipe by ©eatjamaican.com

Break open the coconut. Taste to ensure they coconut is fresh. Remove the coconut “meat” from the shell with a knife. This is dangerous as you run the risk of cutting yourself. Therefore you should proceed cautiously until you get the hang of it. Cut the coconut “meat” into small pieces and chop up in a blender using the chop setting. Use just enough water to chop coconut in blender. Chop coconut in batches so as not to overload the blender.

Blend the coconut in batches until the coconut is a fine consistency and the liquid resembles milk. Use a large strainer to separate the coconut from the milk. Hand squeeze any remaining milk from the residue.

In a large uncovered cooking pot bring the coconut milk to a rapid boil then reduce the flame to medium and cook until the water evaporates and about a cup and a half combination of clear liquid (oil) and custard (see picture below) remains. This takes approximately 1 to 11/2 hours.

Process: Combine

Add onion, garlic, ginger, salt, tomato puree, and curry powder to coconut rundown. Simmer for about 8 to 10 minutes. Add chopped up eggplant. Cook for 15 minutes. Serve with white rice. Serves 4 to 6 people.