- 3 large eggplants
- ½ white onion, finely chopped
- 3 tomatoes large ripe pickles, finely chopped
- 8 cloves garlic, finely chopped
- 1 tsp ginger,
- Jalapeños verdes chopped fresh
- ¼ tsp of black mustard seeds
- 1 tsp of ground turmeric
- ½ cda of ground cilantro powder
- ½ cda of ground cumin powder
- ½ cdta of garam masala
- ½ cup of freshly squeezed lemon juice
- 1 cup of salt
- ½ cup of fresh cilantro, finely chopped
- 1 tbsp cooking oil
Preheat the oven to 200ºC
Prick the outside of each aubergine a few times all the way (I used a skewer).
To smoke and roast eggplants: Char the outer skin of each eggplant by placing them directly over the open flame of a gas burner. After 2-3 minutes or when the outer skin begins to char, turn the eggplant over so it chars evenly on all sides. Alternatively, you can broil or broil the eggplant on its own, but then you will NOT get the smoky flavor of the eggplant.
Place the smoked eggplants on a lined baking sheet and put them in the oven to roast for 20-30 minutes, or until completely soft. When done, you should be able to easily pierce a knife or stick a metal skewer into the core of the eggplant without any resistance.
Remove the eggplant from the oven and allow to cool.
To prepare the curry:
Split the aubergines in half lengthwise and remove the meat. Or simply peel the outer skin of the eggplant so that you are left with the inner meat. Discard the outer skin. Put the eggplant meat in any blender. Press to chop/mash or puree the eggplant.
Note: I prefer to puree the eggplant for a creamy, smooth texture, but I have also chopped and mashed the eggplant with a masher or fork ( instead of using a blender) and it tastes great either way, it just depends on your preference. In a nonstick skillet, heat the cooking oil over medium heat. Add the black mustard seeds. Cook until seeds begin to fry.
Add finely minced garlic, minced ginger, and minced fresh jalapeños (if using). Cook, stirring frequently, for about 30 seconds until fragrant. Make sure the contents don’t stick to the pan. If this happens, simply lower the heat or add more oil. Add the chopped onions and sauté until the onions start to turn translucent, mixing frequently. Add the chopped tomatoes, turmeric, coriander powder, cumin powder, garam masala, fresh lemon juice, and salt.
Combine and sauté until the tomatoes and spices begin to cook (a few minutes). Add the aubergine puree.
Combine and mix well with the tomato and onion mixture for 1-2 minutes. Taste and adjust the amount of salt or lemon juice if necessary. Saute for another 3 to 4 minutes, mixing frequently. Add the freshly cut coriander. Turn off heat and serve hot with your favorite whole wheat tortilla (homemade or store bought), Naan, or rice. Enjoy!