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The art of eggplant curry: flavor meets food illustration


Hey fellow foodies, I couldn’t be more excited to give you a sneak peek into my illustrated cookbook, This Better Pan Out, with a recipe illustration that I think you’ll love. As a food illustrator, I’m all about turning delicious dishes into visual treats. If you’re working on a cookbook or magazine and want to add a creative, illustrated touch, I’d love to work with you! I’m Anna Lena, and I’m here to bring your recipes to life with style.

Explore a rich, aromatic eggplant curry recipe, brought to life with vibrant food illustrations that guide you through the cooking process.
Food illustration by Anna Lena Feunekes

Ingredients

600g aubergine

3 tbsp neutral oil

2 onions, finely sliced

spices - garlic, ginger, cumin,

cilantro, chili powder, garam

masala

1 can chopped tomatoes

1 pack of coconut milk

Pinch of sugar (optional)

some fresh coriander

Rice to serve


How to make it

Preheat the oven to 200C/180C fan/gas 6. Toss the aubergines in a roasting tin with 2 tbsp olive oil, season well, and spread out. Roast for 20 mins or until dark golden and soft. Heat the remaining oil in an ovenproof pan or flameproof casserole dish. Cook the onions over medium heat for 5-6 mins until softening. Stir in the garlic and spices, cooking for a few minutes until the spices release their aromas. Tip in the tomatoes, coconut milk, and the roasted aubergines, bringing the mixture to a gentle simmer. Simmer for 20-25 mins, removing the lid for the final 5 mins to thicken the sauce. Add a little seasoning if desired and a pinch of sugar if needed. Stir through most of the coriander. Serve over rice, scattering with the remaining coriander. This is so good it will make you check if there is any left even though you know fully well you are all out!


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