Bajan Eggplant Curry
Bajan Eggplant Curry

Ingredients

Method

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 1 eggplant, sliced into 1cm rounds and scored.
  • 2 tbsp tomato purée
  • ½ chopped green chilli
  • 1cm piece of ginger, chopped
  • 2 tsp sugar
  • 1 tbsp oil
  • 3 spring onions, chopped
  • ½ bunch of coriander, chopped
  • Cooked rice or roti, to serve
  • Mix the dry spices with 1 tsp salt in a bowl. Rub the eggplant rounds with the spice mix, using it all up, then pour 150ml of water into the empty spice bowl and stir in the tomato purée, chilli, sugar, and ginger. Set aside.
  • Heat the oil in a frying pan and fry the eggplant for 5 mins on each side or until golden. Add the liquid from the bowl, and simmer for 20 mins, turning the eggplant occasionally. Add a splash more water if it starts looking dry. Season well, then scatter with spring onions and coriander and serve with rice or roti.
30 mins
2 serving
This recipe pairs perfectly with the Van Loggerenberg 'Geronimo' Cinsault 2020 from Stellenbosch, South Africa.

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