Wednesday, December 18, 2013

Spicy Eggplant

Spicy Eggplant
I had heard of fenugreek but had never cooked with it so when I was given some I was inspired to experiment with this new found spice. It smelt delicious with a slight curry powder flavour but not spicy on its own. The resulting recipe is delicious and can be as spicy or not as you like by adding or omitting chilli and chilli powder.

  • Pan fry a large cubed eggplant in a little oil and butter until a nice golden colour. Remove from the pan.
  • Add a good splosh of oil to the pan along with a 1/2 teaspoon of each cumin, sesame seeds and crushed fenugreek seeds. Fry until the cumin go golden brown and then add a thumb sized piece of chopped fresh ginger, a couple cloves of garlic and a diced green chilli and cook for a minute or two.
  • Then add 2 finely diced onions and gently fry for about 10 minutes until everything is softened.
  • At this point return the eggplant and add 1/4 cup of tomato puree and a 1/2 teaspoon of both ground coriander and turmeric along with about 3/4 teaspoon of salt.
  • Finally add about 1/2 cup (small can) of coconut milk and a handful of fresh coriander leaves.

No two ways about it I am not a lover of eggplant but I have to say this vegetarian meal or side dish is the exception to my rule. I really loved the soft veg and the lovely flavours created with this recipe.
* If you like it extra spicy add some chilli powder at the point you add the turmeric.