|Description||Northern Indian eggplant dish|
|Time to prepare||35-40 minutes|
|Time to cook||15 minutes|
|No. of servings||6 or so|
|Ingredients||2 large eggplants (aubergines) or
3-4 large Chinese eggplants
3 tbsp vegetable oil
1/2 tsp black mustard seeds
1 bunch spring onions (scallions), finely chopped
1 1/2 cups white mushrooms, halved
4 cloves garlic, crushed
4 fresh red or green chilies, finely chopped
1/2 rounded tsp chili powder
1 tsp ground cumin
1/4 tsp ground tumeric
1 tsp salt
1 tsp ground coriander
14 ounce can chopped tomatoes
1 tbsp fresh coriander (cilantro), finely chopped, plus some to garnish
|Instructions||Preheat oven to 200 C (400 F). Put eggplants in baking pan, coat with oil and prick holes in them. Bake for 30-35 minutes.
Meanwhile, heat the oil and fry the black mustard seeds for 2 minutes, or until they start to sputter.
Add the onions, mushrooms, garlic and chilies, fry for 5 minutes more. Stir in the chili powder, cumin, coriander, tumeric and salt and fry another 3 to 4 minutes.
Take the eggplants out of the oven and slice lengthwise. Scoop out the flesh (I still used some of the skin in my dish), and put into mixing bowl. Mash into a coarse texture with a whisk or fork.
Add the eggplant mix to the stove mix as well as the fresh coriander. Bring to a boil and simmer 5 minutes. Garnish with a little extra fresh coriander.
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