Joe Misseri

Thai Eggplant Curry

Ingredients (serves 2)

• 1/2 oz ginger

• 3/4 cup jasmine rice

• 1 red bell pepper

• 2 eggplants

• 1/2 oz basil

• 3 tablespoons roasted salted cashews

• 1 shallot

• 1 tablespoon red curry paste

• 1/4 cup gluten free soy sauce

• 3 oz honey

• 1 can (5.5oz) coconut milk

• 6 oz sugar snap peas

Equipment

6”small pot w/ lid, 12” pan; 12” high-sided pan

Cook Rice

1. Trim and discard skin of ginger

2. In a small pot, combine rice, whole skinned ginger knob, 1.25 cup water, salt and bring to boil over high heat

3. Stir once, reduce heat to medium-low, cover and simmer until water is evaporated, 10-12minutes

4. Remove pot and let stand, still covered, for 10 minutes

5. Fluff rice with a fork, then cover to keep warm until ready to serve

Prep Ingredients

1. While rice cooks, half beel pepper lengthwise, discarding seeds and stem. Cut into 1/4 strips.

2. Quarter eggplants lengthwise and cut crosswise into 1/4 inch pieces.

3. Roughly chop of tear basil leaves, discarding stems.

4. Roughly chop cashews

5. Peel shallow and thinly slice into rings

Saute Eggplant

1. Heat 2 tablespoons canola oil in a large pan over medium-high heat

2. When oil is shimmering, add eggplant and saute until tender, 8-10 minutes

3. Season w/ salt and pepper; remove pan from heat

4. Meanwhile, in a small bowl, whisk curry paste, soy sauce, honey, and coconut milk

5. Divide pizza dough into 2 equal pieces and roll each into a circular shape (using heels of your hands/rolling pin) about 1/8 inch thick

6. Transfer dough circles to prepared baking sheet and pile filling onto 1 half of each dough circle, then fold dough over filling. Pinch and roll edges tightly, use a fork to help seal

Bake Calzones

1. Cut a 1 inch slit on top of each calzone for steam to escape

2. Drizzle a little bit of olive oil over the top of each calzone

3. Transfer to bottom half of oven, bake until golden brown and crisp, 12-15 minutes

Recipe via plated