Eggplants with Curry

Sauces and Marinades | Argentinian cuisine

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe from a book by John Smith titled 'Vegetables' (© Smith Enterprises Limited, 2019). Food Photography: David Loftus. Portrait Photography: Paul Stuart.

Ingredients

Onion - 1 piece
Garlic - 4 cloves
Grated Ginger Root - 1 piece
Cilantro - 0.5 oz
Mild Chili Spice - 2 pieces
Black Cumin (Cumin) - 1 tablespoon
Mustard Greens - 1 tablespoon
Turmeric - 1 tablespoon
Garam Masala - 1 tablespoon
Fenugreek - 1 tablespoon
Curry - to taste
Peanut Butter - to taste
Peanut Butter - 2 spoons
Lime and chili chutney - 1 tablespoon
Tamarind Paste - 2 spoons
Eggplants - 28.2 oz
Coconut Milk - 13 fl oz
Marinated cherries - 8.8 oz
Ocean salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Preheat the oven to 374°F. Peel the onion, garlic, and ginger, and place them in a blender along with the parsley stems and chili (remove the seeds if desired), blending to a paste. In a heatproof dish measuring 25x35 cm, heat 2 tablespoons of oil over low heat and sauté the spices and curry leaves, stirring for 1 minute until a wonderful aroma emerges. Add the ginger mixture and cook for another 5 minutes. Stir in the peanut and tamarind paste along with the chutney. Season with sea salt and black pepper, and transfer to a bowl, adding a little water if necessary.

Step 2

Slice the eggplants lengthwise into four parts, keeping the base intact. Generously coat all sides with the prepared paste and place them on a baking sheet (if using regular eggplants, simply cut them into 1 cm thick rounds and mix with the paste). Heat on medium for 5 minutes, flipping halfway through cooking. Add coconut milk, roughly chopped tomatoes, season with salt and pepper, and bring to a boil. Cover with foil and bake for 40 minutes, removing the foil 20 minutes before the end of cooking. Garnish with cilantro leaves.