photo by terrimackcsw
- Ready In:
- 1 small yellow onion, coarsely chopped
- 2 inches fresh ginger, coarsely chopped
- 6 garlic cloves, peeled and chopped
- 1 tablespoon garam masala
- 1 tablespoon brown sugar
- 1 tablespoon canola oil
- 6 eggplants (baby or Indian)
- 15 ounces diced tomatoes (canned or 2 large tomatoes)
- 1 medium yellow onion, diced
- chopped cilantro leaf (to garnish)
- 2 tablespoons canola oil
Spices for cooking
- 1⁄2 tablespoon ground coriander
- 1 teaspoon paprika (Hot smoked or sweet your choice)
- 1⁄2 teaspoon turmeric
- 1 teaspoon ground cayenne pepper
- 1 tablespoon brown sugar
- In a blender, combine the ingredients for the masala paste blend it to a smooth paste; set this masala paste aside.
- Cut into the baby eggplants up to about 1/4 inch from the stem, without breaking up the stem, into roughly lengthwise quarters gently separate at the slits, while holding the stem tight, and slather on the masala paste into the slits of the eggplant, in a thin layer, taking care not to break apart the eggplant; set aside. Or use the long thin eggplant cut into 1 inch slices and make a cut halfway through to slather the masala into and on the slices.
- Heat 2 Tbsp of oil in a pan, add the diced onions and a pinch of salt and any remaining marsala paste left over after coating the eggplants; saute till onion turns translucent about 4-5 minutes.
- Add the diced tomatoes and the rest of the spices, stir till well-incorporated.
- Season with salt to taste.
- Gently place the 'stuffed and coated' eggplants into the sauce so they are mostly submerged, cover and let it simmer over medium low heat till eggplant changes color and is cooked through but not mushy about 20 minutes.
- Add a little water if there is not enough moisture for cooking, try not to stir at this point as the eggplants might fall apart.
- When tender stir gently, garnish with cilantro and serve warm with roti or naan or over basmati rice.
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Not sure where my original review disappeared to, but I made this a few weeks back and want to make sure my 5 stars get posted here! I really loved this dish. Love working with eggplant, and this curry was so easy. The gravy is creamy and delicious. Maybe a smidge more sweet than I would have liked, but that's about it. Made excellent leftovers, I served it to my mum and she thought it was delicious. I had some trouble figuring out how the eggplant were meant to be cut so I just chopped into bite-sized pieces and left them to sit with some salt in a colander for about 20 minutes before using, which I always do with eggplant to remove any bitterness. Thanks Rita!
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