Thursday, October 24, 2013

RECIPE: Eggplant and Tomato Curry

Difficulty Level: Intermediate

1 tablespoon canola oil

1 teaspoon brown mustard seeds (can substitute yellow)

1 teaspoon cumin seeds

1 onion, sliced

4 Japanese (long and thin) eggplants, sliced 1/2 inch thick

1 serrano chile, seeded and chopped fine

1 teaspoon coriander

14 ounces canned diced tomatoes, with juice (I peeled our plum tomatoes)

1/4 teaspoon garam masala

1 teaspoon salt

1/2 teaspoon black pepper

1. Heat oil in a large frying pan until it shimmers. Add the mustard seeds and cumin seeds and heat about 30 seconds, until they pop.

2. Add the sliced onions, and stir occasionally over medium high heat until they are deep brown in spots (this will take a while, but makes a big difference to the taste and they won't burn if you are careful). 

3. Add the eggplant and fry until the skin is turning brown and the flesh just starts to soften. You may have to add a little more oil.

4. Add the chile, coriander, garam masala, tomatoes, and salt and pepper. Turn heat to medium low and cook until the eggplant is soft. Add a little water if it is getting too dry but it will be more solid than watery.

5. Serve with white rice. Optional: spicy Indian lime pickle, and plain full-fat Greek yogurt.
Submitted by Sarah Marder

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