Eggplant in Tomato Curry

Tried this recipe from Nik Sharma’s book, Veg-table. We thought it was pretty average. The next day, we topped the leftovers with some aromatics and thought it was a bit better.

Ingredients

• ¼ cup [60 ml] ghee or extra-virgin olive oil
• 1 large yellow or white onion, finely diced
• 4 garlic cloves, chopped
• 1 tsp nigella seeds
• 1 tsp ground coriander
• 1 tsp red pepper flakes such as Aleppo, Maras, or Urfa
• ½ tsp ground turmeric
• 1 medium globe eggplant, cut into ¼ in [6 mm] cubes
• 1 lb [455 g] medium or large tomatoes, quartered
• ¾ tsp fine sea salt
• 2 Tbsp fresh lemon or lime juice
• 1 tsp dried mint
• Fine sea salt to taste
• 2 Tbsp chopped cilantro

Instructions

1. In a large saucepan, warm the ghee or extra-virgin olive oil over medium-high heat. Add the onion and sauté until translucent, 4 to 5 minutes.
2. Add the garlic, nigella seeds, ground coriander, red pepper flakes, and ground turmeric and sauté until fragrant, 30 to 45 seconds.
3. Fold in the eggplant cubes and sauté until coated with the mixture. Fold in the tomatoes and ¾ tsp fine sea salt.
4. Cover with a lid and simmer until the tomatoes are falling apart and the eggplant is completely tender, 20 to 30 minutes. Stir occasionally to prevent burning.
5. Stir in the lemon or lime juice and dried mint. Taste and season with fine sea salt.
6. Garnish with chopped cilantro. Serve warm with flatbread or rice. Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Topped with fried mustard and red chiles