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Singapore Curry Gravy - YEO’S Grilled Eggplant Curry with Roti Prata
Recipe created by: Cedric Tovar, Chef/ Director of Peacock Alley, Waldrof Astoria, NY
Recipe for 8 persons
Ingredients:
1 can (13.5 oz) of YEO’S Singapore Curry Gravy
1 package of frozen Roti Prata (usually 6 pieces in a package)
1 can of Coconut milk (13oz)
2 Japanese Eggplants washed, dried and split in 2 lengthwise
2 teaspoon of Olive Oil
1 fresh Lemon Juice
¼ bunch of Cilantro clean and chopped roughly
Salt and pepper to taste
Cooking instructions:
- Lightly brush the eggplant with oil, season with salt and pepper, and grill on a medium heat. Grill flesh side first for 2 minutes. Flip on the other side and cook for 2 more minutes. Once room temperature, cut the eggplant in small dices, combine in a bowl and add the lemon juice. Keep at room temperature.
- In saucepan on medium fire, heat up the YEO’S Singapore Curry Gravy and pour the coconut milk until you obtain the consistency and spiciness desired. Add the eggplant.
- In a hot frying pan, add 1 spoon of olive oil, put in 1 frozen roti prata and fry till its puffed and crispy on the bottom. Flip the roti prata over and cook until puffed and crispy brown on the other side. Renew the operation and hold the roti prata in a medium heat oven (thermostat 5-6)
- Cut the roti prata like a pie in 8 to 10 pieces each. Serve the grilled eggplant curry with a sprinkle of chopped cilantro on top as a dipping sauce.
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