Eggplant with tomato and yogurt

Eggplant with tomato and yogurt

Tags

Eggplant

Cook

Ingredients

  • 3 eggplants, cut into batons
  • 2 onions, roughly chopped
  • 60g ginger, grated
  • 5 cloves garlic, thinly sliced
  • 20g coriander
  • ½ tsp chilli flakes
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 400g tomatoes, roughly chopped
  • 2 limes
  • 5 tbsp yogurt
  • 4 tbsp crème fraîche
  • Flatbreads

Steps

  1. Put the eggplant in a colander over a deep plate (or in the sink) and sprinkle with salt.
  2. Heat oil in the wok on low heat and add the onions. Cook, stirring occasionally.
  3. Once slightly softened add the ginger and garlic. Cook until onions are pale gold in colour.
  4. Finely chop the coriander stalks and add to the pan with the chilli flakes, cumin seeds and turmeric. Cook for several minutes.
  5. Add the tomatoes and 400ml water and bring to the boil.
  6. In the frying pan heat oil. Add eggplant in a single layer and cook until soft and lightly brown then drop into the sauce. Repeat until all eggplant is cooked.
  7. Mix the eggplant into the sauce. Bring to a simmer and cook for 30 minutes, stirring occasionally.
  8. Meanwhile mix the lime juice, yogurt, crème fraîche and season with salt to taste.
  9. Heat the grill and lightly char the flatbreads.
  10. Once cooked stir in the coriander. Add dollops of the yogurt mixture. Serve with flatbreads on the side.