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Eggplant and Tomato Curry

Updated on March 4, 2012

Eggplant and Tomato Curry

By Tony DeLorger © 2011

I love to experiment with flavours and particularly different styles of cooking. For those who have read other recipes from my hubs, you will know that I spend some years importing and marketing Asian spices and food products in Australia. I not only sold ingredients to restaurants but also retailed pastes, pickles and chutneys and was the General Manager of the company I represented. These products inspired me to learn as much as I could about regional cooking styles and approaches to different cuisines.

In my journey, and having considered opening both take-away outlets and restaurants I developed many recipes to suit the Australian palate. This is another recipe that I love, and I hope you enjoy it too.

Eggplant and Tomato Curry

Chop- 2 x large onions (200g), ½ x knob of ginger (40g), add 1 x large garlic clove (30g or paste)

Heat- 150 ml Peanut oil in a suitable pot; medium heat.

Add- Onion mix and fry until golden.

Spice mix- ½ x tsp chilli powder (4g), ½ x tsp gnd cumin (5g), 1 x tsp gnd turmeric (8g), 1 x tsp salt (8g), 2 x tsp beef stock powder (20g).

Add- Spice mix and cook for 2 minutes.

Chop- 600g Tomatoes and add to pot with ½ x cup water (120ml). Mix well, reduce heat and cover, cook for about 5 minutes.

Chop- 500g Eggplant into ¾ inch cubes. Add to pot with 100ml lemon juice (1 x large lemon)

Stir- Bring to boil, then reduce and cover. Simmer until eggplant soft and tender.

Serve with basmati rice, or as a side dish to a meat curry.



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