Eggplants with Curry
Sauces and Marinades • Argentinian
Description
Recipe from a book by John Smith titled 'Vegetables' (© Smith Enterprises Limited, 2019). Food Photography: David Loftus. Portrait Photography: Paul Stuart.
Ingredients
- Onion 1 piece
- Garlic 4 cloves
- Grated Ginger Root 1 piece
- Cilantro 0 oz
- Mild Chili Spice 2 pieces
- Black Cumin (Cumin) 1 tablespoon
- Mustard Greens 1 tablespoon
- Turmeric 1 tablespoon
- Garam Masala 1 tablespoon
- Fenugreek 1 tablespoon
- Curry to taste
- Peanut Butter to taste
- Peanut Butter 2 spoons
- Lime and chili chutney 1 tablespoon
- Tamarind Paste 2 spoons
- Eggplants 30 oz
- Coconut Milk 15 fl oz
- Marinated cherries 10 oz
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 375°F. Peel the onion, garlic, and ginger, and place them in a blender along with the parsley stems and chili (remove the seeds if desired), blending to a paste. In a heatproof dish measuring 25x35 cm, heat 2 tablespoons of oil over low heat and sauté the spices and curry leaves, stirring for 1 minute until a wonderful aroma emerges. Add the ginger mixture and cook for another 5 minutes. Stir in the peanut and tamarind paste along with the chutney. Season with sea salt and black pepper, and transfer to a bowl, adding a little water if necessary.
Step 2
Slice the eggplants lengthwise into four parts, keeping the base intact. Generously coat all sides with the prepared paste and place them on a baking sheet (if using regular eggplants, simply cut them into 1 cm thick rounds and mix with the paste). Heat on medium for 5 minutes, flipping halfway through cooking. Add coconut milk, roughly chopped tomatoes, season with salt and pepper, and bring to a boil. Cover with foil and bake for 40 minutes, removing the foil 20 minutes before the end of cooking. Garnish with cilantro leaves.
Step 3
Serve with fluffy rice, papadum, yogurt, and fresh chili.
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