Updated: Apr 19, 2019
Give this baby a spin. Its so delicious and perfect for those cold winter days!
8-9 Baby eggplants (or 2 normal eggplants, cubed)
2 tbsp (60 mL) Olive oil
1 tsp (2 g) Black mustard seeds
1 tsp (2 g) Cumin seeds
2 tsp (4 g) Dried red chilies
4 Small green chilli, finely chopped
10 Curry leaves (fresh or dried)
1 tsp (2 g) Turmeric powder
6 Garlic cloves, minced
1 tsp (2 g) Ginger, grated
1-2 Yellow onion, diced
3-4 Fresh tomatoes, chopped
1 tsp (2 g) Coriander powder
1 tsp (2 g) Cumin powder
1 tbsp (14 g) Sesame seeds
4.5 tbsp (70 g) Natural peanut butter, crunchy
9 tbsp (150 mL) Water
1 tsp (2g) Salt
In a large sauté pan, heat the olive oil. The eggplant should sizzle upon contact and browned. If using baby eggplant, slice lengthways removing the stalk. If using a normal sized eggplant, cube.
Remove the eggplant with a straining spoon and set aside.
Add black mustard and cumin seeds to the olive oil. They will begin to pop immediately so move them gently around the pan for 15 seconds before adding the dried red chilies, fresh small green chilies, curry leaves, turmeric, garlic, ginger and yellow onion. Continue to cook on a medium heat until the onion has softened, but not bronzed.
Add the chopped tomatoes, coriander, and cuminpowder, cover and simmer. The tomatoes should be softened and broken down.
Return the eggplant to the pan and fold gently into the sauce.
In a small frying pan, dry roast sesame seeds for a 2-3 minutes, making sure to constantly move them around the pan to evenly distribute the heat and avoid burning. Remove once they begin to brown.
Add the toasted sesame and natural peanut butter to the pan and stir into the curry, adding water to thin out the curry. Bring to a simmer.
Add salt and stir before serving on rice.