Burnt eggplant curry
Ingredients
- 3 large eggplant
- 1 tbsp cumin seeds
- 1 tsp mustard seeds
- 1 large onion, finely chopped
- 8 cloves garlic peeled and finely chopped
- 3 hot green chillies, finely chopped
- 1 tin chopped tomatoes
- 1 tsp coriander
- 1 tsp cumin
- ¼ tsp cinnamon
- ½ tsp turmeric
- 1 tsp sugar
- 1 tsp salt
- 250g spinach
- Fresh coriander
- Rice
- Naan
Steps
- Clean and cook the rice.
- Open the kitchen window and turn the fan on high.
- Make around 10 holes in each eggplant and place one on each burner of your gas cooker. Turn the flame on high and cook the aubergines for 8 minutes.
- Use tongs to turn them over and cook the other sides for 8 minutes, again not moving them.
- In the wok heat the oil then add the cumin seeds and mustard seeds. Cook for a minute and then add the onions.
- Once onion is cooked add in the garlic and chillies and cook for a further 2-3 minutes.
- Tip in the tomatoes and the rest of the ingredients except for the spinach and freshly-chopped coriander.
- Cook, stirring frequently until the sauce is thick and the oil begins to separate from the tomatoes slightly.
- Split each aubergine lengthways and scrape out the soft inside.
- Chop eggplant roughly and add to the tomato sauce along with the spinach. Cook, stirring all the time until the spinach has wilted.