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Eggplant pachadi

  • 4servings

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, C, P
MineralsSilicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 Japanese eggplant, halved lengthways

  2. 140 ml vegetable oil

  3. 1 Spanish onion, finely chopped

  4. 15 gm (3cm piece) ginger, finely grated

  5. 2 garlic cloves, finely chopped

  6. 3 cardamom pods, bruised

  7. 3 cloves

  8. 2 tsp each ground cumin, coriander and chilli

  9. each star anise and cinnamon quill

  10. tsp brown mustard seeds

  11. tsp fennel seeds

  12. 1 sprig fresh curry leaves

  13. 125 ml ( 1/2 cup) tomato passata

  14. 125 ml ( 1/2 cup) sambal asli (see note)

  15. 2 vine-ripened tomatoes, coarsely chopped

  16. To taste: caster sugar

  17. To serve: coriander

Instructions Jump to Ingredients ↑

  1. Serves 4 Prep time 25 mins, cook 25 mins (plus draining)

  2. Place eggplant in a colander, scatter with 2 tsp fine sea salt and set aside for bitter juices to drain (15 minutes).

  3. Meanwhile, heat 40ml oil in a large frying pan over medium heat, add onion and saut until tender (5-7 minutes). Add ginger and garlic, saut until tender (1-2 minutes). Add spices and curry leaves, cook until fragrant (1-2 minutes), add passata, sambal asli and tomato, stir occasionally until flavours develop (5-7 minutes). Season to taste with caster sugar and fine sea salt, keep warm.

  4. Heat remaining oil in a large frying pan over high heat. Rinse eggplant under cold running water, pat dry with absorbent paper, then fry in batches, turning occasionally, until golden (2-3 minutes on each side). Drain on absorbent paper, then serve hot drizzled with sauce and scattered with coriander.

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