Ingredients
Method
- Rinse and dry eggplants. Poke them a few times and place them over a direct fire, turning as they cook. Skin will be burned off and inside must be cooked. Place the eggplants in a bowl covered with a lid. allow it to cool until safe to handle.
- Once the eggplants are cool to touch, scrape off all the burned and blacked bit of the skin and cut the tops off. Roughly chop the cooked eggplant meat into a separate container. Eggplants will become soft and release some of the juices into the container, while cooling down. Filter the juices and save in a bowl to add to the sauce later.
- Dice onions, and tomatoes. Crush and mince ginger and garlic. Thinly slice curry leaves.
- Heat tablespoon of oil in a pan and add the stick of cinnamon, fenugreek seeds, followed by crushed pepper, lemongrass, ginger, and garlic. fry until fragrant.
- Add diced onions and cook until they are soft and begin to sweat. Add tomatoes and salt. cook until tomatoes become soft and start releasing the water.
- Add Salt, red curry powder, yellow curry powder, crushed red peppers and ground cumin. Mix in to make a flavor base. simmer for five minutes.
- Add the eggplants and its juices to the mixture and mix in with the flavors. Add about a cup of water and simmer on low until sauce comes together and flavors are combined. At extra water if needed to make a smooth sauce. It took me approximately 20 minutes of simmering. keep tasting for the seasoning as it cooks and add salt and little red more curry powder, if it needs it.
- Once the sauce becomes thick turn the flame off. Serve over pasta or as a dipping sauce for bread.
Notes
How to make roasted garlic oil
This recipe used roasted garlic oil, simply make it in the oven by roasting a head of garlic, with Italian seasoning, capers, submerged in olive oil. Do this in a 350 degree oven until the garlic is fully cooked.
If you are short on time , simply add Italian seasoning , capers and minced garlic in the hot olive oil when cooking the curry.