Eggplant Curry

Ingredients

• •2 medium eggplants
• •3 tablespoons ghee or vegetable oil
• •1 medium onion
• •2 fresh ginger
• •6 cloves garlic
• •1 teaspoon fennel seeds
• •1 teaspoon cumin
• •1 tablespoon ground coriander
• •½ teaspoon ground turmeric
• •½ teaspoon chili powder
• •1 teaspoon sea salt
• •14 oz canned chopped tomatoes
• •2 tablespoons cilantro

Method

Adapted from foodista.com

1. 1Wash eggplants and dice into 2 cm cubes.
2. 2Heat ghee/oil in a large frying pan over medium heat.
3. 3Add the onion.
4. 4Cook, stirring occasionally for about 10 minutes until a deep golden brown colour. (Be patient and don't be tempted to rush this stage).
5. 5Add the grated ginger, crushed garlic, fennel and cumin seeds (if using, if you are using cumin powder however, add in the next stage with the other ground spices).
6. 6Cook for about 2 minutes until garlic and ginger are fragrant.
7. 7Add ground coriander, turmeric, cayenne/chilli powder and salt.
8. 8Cook for 30 seconds.
9. 9Add the diced eggplant.
10. 10Stir well to coat evenly with spices.
11. 11Pour in the tin of chopped tomatoes, give it a big stir.
12. 12Place the lid on.
13. 13Continue to cook over low-medium heat for about 10-15 minutes.
14. 14Check and stir a few times to ensure it's not catching on the bottom. Turn temperature down a little if need be.
15. 15When the sauce has thicken and the eggplant is meltingly soft, check the seasoning once more.
16. 16Serve sprinkled with coriander/cilantro leaves and steamed rice. Enjoy!