This is one of my favourites dishes to serve with grilled chicken. It also works well as part of a vegetarian Indian meal. I would add a chickpea dhal and tomato and onion salad. As a main, serve over steamed rice or red lentils.
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1 medium Sicilian or other eggplant
3 tbsp vegetable oil
1 cup chopped onions
1 tbsp medium Indian curry paste
4 cups fresh tomatoes, diced
2 tsp garam masala
2 tbsp chopped cilantro
Preheat grill to medium. Cut eggplant into slices about 1/4 inch thick. Brush with 2 tbsp oil. Grill 2 minutes a side or until tender. Cut into dice and reserve.
Heat remaining oil over medium-low heat. Add onions and sprinkle with salt. Cook until onions are very soft but not brown, about 10 to 15 minutes, stirring occasionally. Stir in curry paste and cook 1 minute longer. Add tomatoes and garam masala. Increase heat to bring to a boil then reduce to simmer. Cook until mixture is very thick, about 20 minutes. Stir in eggplant and cook another 5 minutes to incorporate flavours.
Add cilantro and taste for seasoning, adding more salt if needed.