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CURRIED EGGPLANT

Makes a delicious side dish for the curry burgers. Or can be served as a main dish by adding chickpeas. I like to add kale to this dish.
Keyword eggplant, Vegan
Servings 4 peopel

Ingredients

  • 1 large eggplant
  • olive or avocado oil to spray
  • 1 teaspoon whole mustard seeds
  • 1 cup sliced onion
  • 1 teaspoon ginger paste or grated fresh ginger
  • 4 garlic cloves chopped finely
  • 1/4 teaspoon cayenne pepper depending on taste
  • 3/4 teaspoon turmeric
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon garam masala
  • 1/2 cup water
  • 2 teaspoons tomato paste
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1 cup cooked chickpeas optional
  • 1 cup kale chopped, optional

Instructions

  • Put the eggplant pieces into a strainer and sprinkle liberally with salt. Place a small plate on top of the eggplant, and a weight on top of the plate. Leave for at least 30 minutes.
  • Spray a heavy pan with oil. When hot, add mustard seeds- they will start to pop in a few seconds. When they begin to pop, add the sliced onions, garlic and ginger. Turn the heat to medium, and cook until mixture is nicely browned.
  • Add cayenne pepper, turmeric, garam masala and cumin to the onion mixture. Cook spices for a few minutes, then add water and tomato paste, and reduce heat to low. Let the sauce cook gently, but don't allow it to become dry.
  • Put eggplant pieces in a bowel and spray with oil. Put on baking pan with sides (I cover with tin foiand put in preheated oven (450 degrees Fahrenheit). Brown eggplant pieces.
  • Add eggplant pieces to the sauce pan, making sure to cover all pieces with the sauce. Cook gently until eggplant is cooked through (about 15-20 minutes). Stir occasionally (and very gently).
  • Add lemon juice and salt to taste before serving.