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🍽️ Eggplant Curry

302 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Toast the coriander and cumin seeds in a pan without oil. Remove them and let them cool down slightly on a plate.
  2. 2. Coarsely crush the cooled coriander and cumin seeds using a mortar.
  3. 3. Peel the shallots and dice them finely. Peel the ginger and dice it finely as well.
  4. 4. Peel the garlic and chop it finely. Cut the chili peppers in half lengthwise, remove the seeds, and chop them roughly.
  5. 5. Heat 1 teaspoon of oil in a non-stick pan. Sauté the shallot cubes and garlic in it for about 3 minutes. Add the chili and ginger and sauté them briefly.
  6. 6. Add turmeric, the ground coriander, the ground cumin, the tamarind paste, and the coconut milk. Bring the sauce to a boil. Simmer it over medium heat until thickened, and season with salt and pepper.
  7. 7. Rinse the basmati rice in a sieve. Cook it in a pot of boiling salted water according to the package instructions.
  8. 8. Wash the eggplant, pat it dry, remove the stem, and slice it lengthwise into 1/2 cm thick slices.
  9. 9. Fry the eggplant slices in batches in a grill pan on one side for 2-3 minutes until golden brown. Lightly salt them while doing so.
  10. 10. Grease the baking dish with the remaining oil if necessary. Place the eggplant slices side by side in the dish with the fried side facing down. Spread the sauce over the eggplants and bake under the preheated grill for 6–8 minutes until golden brown.
  11. 11. Wash the Thai basil, shake it dry, pluck the leaves, and chop them roughly. Cut the lime in half and squeeze the juice. Drizzle the eggplant curry with lime juice, sprinkle with Thai basil, and serve with the basmati rice.

Nutrition per serving