Recipe by Sackville
Nigel Slater pitches this recipe as a "light vegetable curry for a summer's day". The resulting dish will not have a thick sauce but rather a highly flavoured juicy sauce. Serve over rice or as a side dish to meat. For this recipe you ideally want the small, light purple eggplants found in Turkish stores.
For the spice paste
- 3 garlic cloves, peeled
- 8 cardamom pods
- 1 teaspoon mustard seeds
- 2 teaspoons turmeric
- 2 teaspoons cumin seeds
- 2 small hot red chili peppers
For the curry
- 3 tablespoons oil
- 500 g small eggplants
- 3 medium onions, peeled and sliced
- 1 inch ginger
- 600 g tomatoes
- 500 ml vegetable stock or 500 ml water
- 4 tablespoons coriander
Directions See How It's Made
- Pour the oil in a shallow pan and heat.
- Halve the eggplants and cook in the oil until they they colour and soften slightly.
- Remove and drain on paper towel.
- Add the onions and let cook over a low heat until golden and translucent.
- Next make the spice paste by crushing the garlic with a little sea salt, the black seeds from the cardamom, mustard seed, turmeric and cumin.
- Keep going until you have a thick paste.
- Stir the paste into the onions and cook for a few more minutes.
- Quarter the tomatoes and add them to the mixture.
- Pour in the stock and bring to a boil, then turn the heat down so the dish is simmering and leave to bubble until the eggplant is tender.
- Stir in the coriander leaves and serve.