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.
Eggplant Curry
Eggplant Curry
- Prep Time15 min
- Cook Time1 hr
- Total Time1 hr 15 min
- Yield4
Ingredients
For the dish
- 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
Method
Preparing the dish
1
2
Cut the mushrooms in half, or in quarters, if large, and set aside.
3
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.
4
Add the scallions, mushrooms, garlic, and the chopped chili and saute for 5 min.
5
Stir in the chili powder, cumin, ground coriander, turmeric, salt and saute for another 4-5 minutes.
6
Add the tomatoes and simmer for 5 minutes.
7
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.
8
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.
9
Serve in a bowl garnished with a fresh cilantro spring.
recipe credit: The Complete Indian Cooking by Mridula Baljekar
