Eggplant Curry

Ingredients

• •2 medium eggplants
• •3 tablespoons ghee/vegetable oil
• •1 medium onion
• •2 centimeters piece of ginger
• •6 cloves garlic
• •1 teaspoon fennel seeds
• •1 teaspoon cumin seeds/ground cumin
• •1 tablespoon ground coriander
• •½ teaspoon ground turmeric
• •½ teaspoon chilli powder
• •1 teaspoon sea salt
• •14 oz tomatoes

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Method

From foodista.com — read the original

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 and cook, stirring occasionally for about 10 minutes until a deep golden brown colour. (Be patient and don't be tempted to rush this stage).
4. 4Add 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). Cook for about 2 minutes until garlic and ginger are fragrant.
5. 5Add ground coriander, turmeric, cayenne/chilli powder and salt. Cook for 30 seconds.
6. 6Add the diced eggplant and stir well to coat evenly with spices.
7. 7Pour in the tin of chopped tomatoes, give it a big stir, then place the lid on and continue to cook over low-medium heat for about 10-15 minutes. Check and stir a few times to ensure it's not catching on the bottom. Turn temperature down a little if need be.
8. 8When the sauce has thicken and the eggplant is meltingly soft, check the seasoning once more.
9. 9Serve sprinkled with coriander/cilantro leaves and steamed rice. Enjoy!