Curried Eggplant in Tomato Sauce

Brian Holley's Note:

Aubergines are an important vegetable in Indian households. Here is a very tastey and easy dish to prepare. This makes enough for four people as a side dish to accompany a meat or fish curry.

• Total Time: 33 mins
• Prep Time: 3 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 large aubergine, cubed
• 2 tablespoons oil
• 1 onion, sliced
• 2 garlic cloves, chopped
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cumin powder
• 2 teaspoons coriander powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon turmeric
• 3 teaspoons tomato paste
• 1 (14 ounce) can coconut milk
• 1 tomato, diced
• salt

Directions:

1. Heat the oil in a pot and fry the onion till light golden colour.
2. Add the spices, cook for 2 minutes.
3. Add the tomato paste, stir in the coconut milk. Cook to form a gravy.
4. Add the aubergine, and tomato, stir into the gravy, reduce heat to medium and cook till aubergine is tender. About 30 minutes.

Reviews

[muyfeliz]

Wonderful! I made this tonight with the eggplant and tomato from my garden. It was so easy and it is delicious. I asked the chef if this can work as a freezer meal and he states that it wil so I am looking forward to stocking my freezer with curry and enjoying aubergines all winter long.
I did not have all of the spices but I had a good curry paste on hand that contained several of them so I put in about two teaspoons of that. I used tumeric, cumin, cumin seeds, fresh ginger and the curry paste. The sauce is so delicious - the coconut milk makes it very rich.

[MrsMM]

Total perfection. Ease of preparation is great- anybody can do this, even the newest novice. It's DELICIOUS. Creamy and sweet and savory and a total sensory marvel. Brian- you've done it again (and I didn't doubt it for a second!). Would like to also say that every cook time is spot on perfect. We did this for our 'veg' night of the week- so good with hot rotis. Thank you a million times over.