Eggplant masala

Name: Eggplant masala
Cuisine: Australian
Ingredients: 12 Japanese eggplants, quartered lengthwise; 50 ml Chilli Oil; 2 tablespoons Madras Curry Powder; 2 teaspoons minced ginger; 2 large red chillies, finely sliced; 12 red shallots, finely sliced; 6 cloves garlic, minced; 30 ml fish sauce; 50 ml Tamarind Liquid; 200 ml thick plain yoghurt; 4 tomatoes, peeled, seeded and quartered; 2 tablespoons coriander leaves

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

As you may have guessed by now, I have an obsession with eggplant. This is a great vegetable accompaniment to a meat, fish or chicken curry.

Ingredients

2 tablespoons Madras Curry Powder
12 Japanese eggplants, quartered lengthwise
50

Oceania
Australia
Side dish
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Sprinkle half the curry powder over eggplant and marinate for 30 minutes.
Heat chilli oil in a large wok and fry shallots, garlic, ginger and chilli over moderately high heat until softened, about 30 seconds, then add remaining curry powder.
Add spiced eggplant and seal.
Stir in tamarind liquid, fish sauce and tomato and cook for 10 minutes