I love the creamy texture of eggplant; it is such a flavour magnet. This is a very simple dish, with a twist of sourness from the tamarind. Serve with rice or roti, or as a condiment for other dishes.
Leaving the skin on, cut the eggplant into 2.5 cm (1 inch) chunks. Place in a bowl and sprinkle with the spices and salt. Toss to coat the eggplant with the spices. Mix the chopped green chilli and ginger through and set aside.
Heat the coconut oil in a heavy-based saucepan over medium heat. Add the onion, along with the ginger garlic paste and garlic paste. Cook, stirring, for 2–3 minutes, until fragrant.
Add the eggplant and mix well to combine. Stir in the tamarind paste, coriander and mint and cook for 10 minutes, stirring now and then.
Just before serving, stir the lemon juice through. Serve garnished with green chilli, coriander and lemon slices.
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