Indian eggplant
For this dish, eggplants are pre-baked with ginger, garlic and curry, and then stewed with yellow peas. The dish is served with fragrant chili oil and black mustard.
Ingredients
Servings 8- Eggplant 0.8 kg
- red onion 2 pcs.
- yellow curry paste 2-4 tbsp. l.
- garlic 4 cloves
- olive oil 8 tbsp. l.
- ginger 2 pieces
- split yellow peas 1 cup(s)
- black mustard 2 tsp
- chili 1 pc.
- green
Cooking
Step 1
Cut the eggplant into 1 cm cubes and place in a large baking dish. Add coarsely chopped onion, curry paste, grated ginger, crushed garlic. Season and drizzle well with oil. Mix. Put in the oven, preheated to 180 degrees, for 20 minutes.
Step 2
Put the peas in a large saucepan, pour boiling water over medium heat. Cook covered.
Step 3
Transfer the eggplants to the peas, if necessary, add boiling water to make it boil. Cook covered for 1 hour.
Step 4
In a small skillet, heat 4 tbsp. l. olive oil, add mustard and finely chopped chili. Fry for a couple of minutes. Add finely chopped greens. Stir, remove from heat.
Step 5
Drizzle with oil when serving. Enjoy your meal!