Burmese Eggplant

Burmese Eggplant Curry-

Khayan Thee Hnut

INGREDIENTS

• 2 tbsp. vegan shrimp paste (optional)
• 1 (1") piece ginger, peeled and thinly sliced
• 4 cloves garlic, peeled
• 1/2 onion, thinly sliced
• 1/2 jalepeno, diced
• 1 tsp. paprika
• ½ tsp. ground turmeric
• 1 tsp. cumin
• 1 tsp coriander
• 1 tsp. curry powder
• 1 large eggplant sliced into 1" thick strips
• 1 tsp. agave or to taste
• 1 tsp salt or more to taste
• 2 cup veggie stock or water

Put ginger, garlic, onion, vegan shrimp paste, and jalapeno in small food processor and process with a little water if necessary to form a smoothish paste.

Heat heavy bottom pan and cook this paste over medium/low heat for a couple of minutes. Add paprika, tumeric, cumin, coriander, curry, and salt and cook for a minute of so. Add eggplant and coat well. Add the stock and cook over medium heat until just tender. Adjust salt and with agave as necessary