Eggplant Curry
I love this dish as a main served with a side of rice or boiled potatoes, or spread on toast and served with a side salad.
- 2 large eggplants
- 1 1/2 cups white mushrooms
- 1 tbsp unrefined coconut oil
- 1/2 tsp black mustard seeds
- 1 bunch scallions finely chopped
- 2 garlic cloves (crushed)
- 1 fresh red chili (finely chopped)
- 1/2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp coriander
- 1 tsp salt
- 14 oz chopped tomatoes
- 1 tbsp fresh cilantro (plus a spring to garnish)
- Preheat the oven at 400 degrees F (200 degrees Celsius). Wrap each eggplant in aluminum foil and bake them for 1 hour or until soft. Unwrap and leave to cool.
- Cut the mushrooms in half, or in quarters, if large, and set aside.
- While the eggplants are baking, heat the oil in a heavy pan and saute the mustard seeds for 2 min until they begin to pop.
- Add the scallions, mushrooms, garlic, and the chopped chili and saute for 5 min.
- Stir in the chili powder, cumin, ground coriander, turmeric, salt and saute for another 4-5 minutes.
- Add the tomatoes and simmer for 5 minutes.
- Cut each of the eggplants in half length-ways and scoop out the soft flesh into a mixing bowl. Mash the flesh roughly with a fork.
- Add the mashed eggplants and fresh cilantro to the pan. Bring to a boil and then simmer for 5 minutes or until the sauce thickens.
- Serve in a bowl garnished with a fresh cilantro spring.
Recipe credit: The Complete Indian Cooking by Mridula Baljekar
