I for one, absolutely loved it as a child and even now. My ma makes this south indian curried eggplant gravy that makes me salivate every time I think about it. But that's a dish for another day, when I get the recipe from her.
Today, it's going to be eggplant in a spicy gravy. With tomatoes. I love tomatoes. I like to put tomatoes in everything. It's my secret ingredient. Except, er, not so secret.
So, here we go!
Spicy eggplant tomato gravy
Preparation time: 30 minutes
Big Eggplant: 1/2
Tomatoes: 1 Big or 2 Small
Ginger: 1 inch stem
Garlic: 2-3 cloves
Curry Powder: 3 Tsp
Cumin Seeds: 1 Tsp
Mustard Seeds: 1Tsp
Oil: 3 Tbsp
Salt: To taste
Coriander Leaves and Lemon Juice to garnish.
Chop up half a big eggplant into half inch cubes. Finely chop up some ginger and garlic.
Okay, now throw the ginger and garlic in it too. In fact, you can even add a small chopped red onion to the dish. Just toss this around for a couple of minutes, and add the curry powder and turmeric.
Doesn't this smell wonderful!
Add half a glass of water, and let it simmer for about 5 minutes.
Use those 5 minutes to chop up that tomatoes. Did I tell you I love tomatoes?
I might have.