Ingredients

The following ingredients have 4 Servings
  • 2 eggplants, cut into 2cm cubes
  • 1/4 cup (60ml) sunflower oil
  • 4cm piece ginger, finely chopped
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons cumin seeds
  • 1 teaspoon nigella seeds
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 1/2 teaspoon hot chilli powder
  • 1/2 teaspoon ground turmeric
  • 400g can chopped tomatoes
  • Chopped coriander leaves, to garnish

Instruction

  • Place the eggplant cubes in a large colander and sprinkle liberally with salt. Set aside to drain for 10 minutes, then rinse the eggplant well and pat dry well with paper towel.
  • Heat the oil in a wok over medium heat. Add the ginger and spices and cook, stirring, for 2-3 minutes until fragrant. In batches, add the eggplant cubes and cook, stirring, for 5 minutes or until the eggplant has softened slightly. Return all the eggplant to the wok, then stir in the canned tomato and 1 cup (250ml) water. Bring to the boil, then reduce the heat to low and simmer for 12-15 minutes until the eggplant is tender and the sauce has thickened. Season with salt, garnish with coriander and serve.