Baingan Curried Eggplant

  • 1 kg [2 pound] aubergine [eggplant]
  • 1 dl [½ cup] finely chopped onions
  • 4 medium sized, chopped tomatoes or replace with one can chopped tomatoes
  • 3 Tsp finely chopped fresh coriander leaves [cilantro]
  • 1½-2 tsp salt
  • 1 tsp fresh lemon juice

    Spices

  • 1-2 tsp. Ghee (clarified butter) or oil
  • 1 Tablespoon ginger [ingefära gingembre], finely chopped
  • 1 Table spoon garlic, finely chopped
  • 2 tsp ground cumin seeds [spiskummin])
  • 2 tsp ground our crushed coriander seeds
  • ½-1 tsp ground hot red pepper
  • 1 tsp turmeric [gurkmeja curcuma]

    Wash the eggplant and then make small cuts in all parts of it, about a dozen of them. Bake in a warm oven for about an hour, until the eggplant is very tender.

    Meanwhile, heat the ghee in a heavy pot over moderate heat. Fry the ginger for a minute or so, then add the onions. Fry for a few minutes until they are soft but still transparent. Now add the garlic, stir for a while and add the tomatoes, then the cumin, ground coriander seeds, red pepper, turmeric and 2 Tsp. of the fresh coriander. Let simmer on low heat.

    When the eggplants are done but still hot, cut them lengthwise in halves. Scrape out all the pulp away from the skin with a spoon. Chop the pulp and add them to pot. Then cut the skins in small pieces and add them as well (some people may prefer to throw them away, but personlly I like them). Add saltas needed. Let cook until fairly solid.

    To serve, sprinkle the rest of the fresh coriander and lemon juice on top. Serve with rice.

    RafS 16.02.2020 English only Swedish only French only