Name: Eggplant Bhaji
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 5 eggplant small; 1 onion large; 2 garlic clove; 2 1/2 cm root ginger shredded; 1 bunch fresh coriander large; 5 tbs ghee; 1 tbs mustard seeds; 1 tbs poppy seeds; 1 tsp cumin seeds; 1 tomato skinless; 2 tbs red wine vinegar

by Blade Last updated on 07/09/2019

Indian dish which is great on its own or to accompany a curry. - Blade

Ingredients

5 eggplant small
1 onion large
2 garlic clove
2 1/2 cm root ginger shredded
1 bunch fresh coriander large
5 tbs ghee
1 tbs mustard seeds
1 tbs poppy seeds
1 tsp cumin seeds
1 tomato skinless
2 tbs red wine vinegar

Method

Step 1

Trim eggplants and cut into thick slices. Cut slices in half.
Step 2

Place in colander sprinkled with salt on each piece.
Step 3

Put a bowl of water on top to degorge liquid from eggplant for 30 minutes.
Step 4

Peel and quarter onion, rustic cut, trim coriander and roughly chop including stems and cleaned roots.
Step 5

Put onion, garlic and coriander, including cleaned coriander roots into blender with 2 or 3 tablespoons of water and blend until it is a smooth paste.
Step 6

Rinse eggplants in cold water, drain and dry with paper towels.
Step 7

Heat ghee in a large fry pan or wok, add curry paste from blender and stir for about 5 minutes or until golden brown.
Step 8

Add spices and stir constantly for 2 minutes.
Step 9

Add eggplants and turn to coat, cook over high heat until they are tinged brown.
Step 10

Chop tomato and add with 30 ml of water. Toss.
Step 11

Lower heat to simmer for 15 minute or until eggplant is just tender. Add vinegar and season to taste.
Step 12

Stir through fresh coriander, serve immediately with lime or lemon wedges.