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 or just a healthy side dish.
Ingredients
- 2 large eggplants
- 1 ½ cups white mushrooms
- 1 tbsp unrefined coconut oil
- ½ tsp black mustard seeds
- 1 bunch scallions finely chopped
- 2 garlic cloves crushed
- 1 fresh red chili finely chopped
- ½ 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
Instructions
- 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.
Notes
Recipe credit: The Complete Indian Cooking by Mridula Baljekar
