Baingan Masala (curried roasted eggplant)

- Serves 3

The inspiration for this recipe came from the ever popular “Bagara Baingan” but with a few easy-peasy and healthy shortcuts.

Traditionally, the dish is made with deep-fried eggplant - I have simply roasted mine generously brushed with coconut oil. I remember my mother painstaking roasting grated fresh coconut, peanuts and sesame seeds, then blending them all together each time she wanted to make this dish. I have skipped that part and replaced it with peanut butter, tahini and coconut milk - the result is healthy delicious and ready within minutes.

Ingredients for Baingan Masala

400g small, round eggplant
2 tablespoons coconut oil, plus more for brushing
15g tamarind soaked in 1/3 cup hot water
1 teaspoon mustard seeds
1 sprig fresh curry leaves
100g finely chopped red onion
5 cloves garlic, finely minced
1/2 inch ginger, finely minced
1-2 bird’s eye chilies, finely chopped
200g grated fresh tomatoes
1/4 teaspoon turmeric powder
1/4 teaspoon chili powder, optional
1 teaspoon coriander powder
1 teaspoon sea-salt, plus more for sprinkling
2 tablespoon crunchy peanut butter
1 tablespoon tahini
2 tablespoons coconut cream or thick coconut milk
1/2 cup water
1 small bunch coriander, chopped

Recipe

Slit eggplant in quarters leaving the crown intact and sprinkle salt all over the flesh. Brush or spray generously with coconut oil. Roast in a preheated oven at 220°C for 25 minutes until the flesh is soft and the skin lightly brown. Set aside.
Soak tamarind in hot water for 30 minutes. Once soft, massage with clean fingers and squeeze the pulp out the fruit, discarding any fiber and seeds as you go. Set pulp aside.
On medium flame, heat 2 tablespoons oil in a heavy-base saucepan. Add mustard seeds and curry leaves - let seeds splutter.
Next, add onion and cook for 2-3 minutes until translucent. Add ginger, garlic, and chilies - stir and continue to cook for another 5-7 minutes until onion starts to turn golden-brown.
Add grated tomatoes, turmeric, chili, coriander powders and salt. Stir well and continue to cook for 3-4 minutes until tomatoes are pulpy and oil surfaces.
Add peanut butter, tahini, coconut cream, and tamarind pulp - stir well and bring to the boil. The sauce should be thick and glossy at this point.
Gently open up the roasted eggplant and carefully spoon 1-2 tablespoons of the sauce into each eggplant placing them straight into the same pan. You may have some sauce leftover in the pan in the end. Add 1/2 cup water, stir gently and bring to the boil.
Reduce heat to low, cover and cook for about 10 minutes for flavors to mingle.
Finish off with chopped coriander. Serve hot with rice or chapatis.