Curry Spiced Eggplant
Spiced eggplant dish.
- Yield: Serves 4
- Preparation Time: 5 Minutes
- Cooking Time: 35 Minutes
- Untested
Ingredients
- ½ cup sunflower oil
- 2 eggplant, chopped into 2cm cubes
- 6 fresh curry leaves
- 2 tsp cumin seeds
- 2 tsp brown mustard seeds
- 2 tsp fenugreek
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tsp ginger, finely chopped
- 1 green chilli, seeds removed, finely chopped
- 1 tbs curry powder
- 1 tbs ground turmeric
- 1 tbs garam masala
- ½ cup coriander, chopped
Directions
- Heat 2 ½ tablespoons of the sunflower oil in a large frypan over medium-high heat. Cook half the eggplant for 3-5 minutes, stirring occasionally, until golden brown and tender. Remove and drain on paper towel. Repeat with another 2 ½ tbs of oil and remaining eggplant. Remove from heat, season with salt to taste, then stir through coriander and set aside.
- Heat remaining 1 tbs of oil in a large saucepan over medium-low heat. Cook curry leaves, cumin, mustard seeds, fenugreek, onion, garlic, ginger and chilli for 6-8 minutes, stirring occasionally, until onion is soft. Add the curry powder, tumeric and masala, stirring vigorously to combine. Cook for a further minute then add the eggplant and ½ cup water and stir to combine.
- Cook over a medium-low heat for 8-10 minutes until eggplant is tender.
