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
Serves 2-3
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.
(pop! pop!)
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.