Aubergine (Eggplant) Curry

Name: Aubergine (Eggplant) Curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 lb aubergine; 2 onions; 8 oz ghee; 1 garlic clove; 0.5 tsp chili powder; 1 bay leaf; 1 inch cinnamon stick; 1 tsp salt; 0.5 tsp ground black pepper; 2 tbsp water; 1 lb firm tomatoes; 3 tbsp tomato puree

A South Asian curry of aubergine, tomatoes and tomato puree, seasoned with clove and chilli and simmered on the stove. It comes to the table with any curry and rice.

45 min · Serves 4 · Easy

Method

Start cooking mode

Time: Prep 10 min · Cook 35 min · 45 min total
Difficulty: easy

1
Melt thr ghee in a heavy pan and fry the onions till just golden. Add all of the spices and the water, bring to the boil stiring all the time.
2
Now add the tomatoes and cook for 5 minutes. Add the aubergines and the tomato puree and cook till the aubergine is just tender, do not over cook. Serve with any curry and rice.
5 min