Brinjal (eggplant) Curry

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 300 g eggplants (aka aubergine)
• 1 tablespoon salt
• 3 tablespoons rice bran oil (or other healthy-option oil)
• 1 teaspoon whole mustard seeds
• 1 cup sliced onion (slice each half-onion thinly, making half-moon shapes)
• 1 teaspoon ginger paste
• 4 garlic cloves, chopped finely
• 1/4-1/2 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

Recipe

• 1 cut the eggplants into 1-inch pieces- preferably keeping at least one side of each piece with the skin on.
• 2 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- this process draws the excess water out of the eggplant, and it won't be overly salty. leave for at least 30 minutes.
• 3 heat 1 1/2 tbsp oil in a heavy pan. 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.
• 4 add cayenne pepper, tumeric, 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.
• 5 in a large skillet, heat 1 1/2 tbsp oil over moderate heat. add eggplant pieces to the pan, and arrange in a single layer. saute until all sides are brown and crisp.
• 6 once all eggplant pieces are browned, incorporate them into the sauce pan, making sure to cover all pieces with the sauce. add lemon juice and salt.
• 7 cook gently until eggplant is cooked through (about 15-20 minutes). stir occasionally (and very gently) and serve.