Ingredients
- 1 eggplant
- 2 Tbsp olive oil
- 1 shallot (finely chopped, 1/2 cup)
- 3 cloves garlic minces
- 2 tsp garam masala
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp smoked paprika
- 1 tsp salt
- 1 can coconut milk (400g, 14oz)
- 1 can diced tomatoes (400g, 14oz)
- Service with Rice & Cilantro
Method
- Start cooking rice
- Cut eggplant into bite-sized cubes. Heat oil in a large pan, cook eggplant until begins to brown (~5 minutes)
- Add shallot and garlic to the pan, cook for 2 minutes
- Add spices, coat
- add cans (tomatoes undrained). Bring to simmer, cook for 15 minutes
Notes
- Serves 2-4
- Adapted from https://www.liveeatlearn.com/eggplant-curry/