SALMON AND WHITE EGGPLANT CURRY- swift ⬅️ to see the white eggplant photo.
Last Sunday, at the local farmers market, I got my hands on another great veggie: white eggplant. White eggplants may look odd, but they have a mild flavor with no bitterness. In fact many chefs favor them over purple eggplants for their light and delicious flavor.
Both Purple and White eggplants are native to India and Bangladesh and have been cultivated since ancient times. Though growing up I only had the purple kinds and don’t remembering seeing the white eggplant in New Delhi’s grocery shops or with the street sabjiwalas.
White eggplant skin is firmer than the purple varieties, so I peeled off the skin on most eggplants before cooking. Once the skin is peeled off, the white eggplant has the whiter flesh than the purple eggplant.
▶️Recipeish- I prepped peeled off white eggplant as a Kerela style curry in simple spices with curry leaves, coconut milk and mustard seeds. On the side, I baked Salmon fillets while curry was getting ready and once done, I added baked fillets to the curry. I let the combined salmon and eggplant simmer for a minute to let the flavors mingle and this was a warm meal served with brown rice.♨️