No curry night is complete without an eggplant brinjal to accompany it. This is blow your socks off delicious. We are eating it with cheese on toast, on eggs, and of course with curry. It does clear the head a bit with the heat, but that is never a bad thing. Enjoy!
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Need
-
The Eggplant
- 1 eggplant cut into 10cm cubes
- 2 Pinches Pink Salt Flakes BUY
-
Masala Paste
- 12 dried chillies
- 10 Garlic Cloves
- 120 Apple Cider Vinegar
- 1 Teaspoon black mustard seeds
- 2 Teaspoons Ground Turmeric
- 1 Tablespoon Cumin Seed(s)
-
The Rest
- 10 Garlic Cloves
- 12 Curry leaves
- 150 Tablespoons Extra Virgin Olive Oil (EVOO) BUY
- 150 Grams dark brown sugar
- 1 Teaspoon chilli powder
Do
- 1
Place the prepared eggplant into a colander and sprinkle with salt. Mix and leave for 1 hour to drain out the moisture. Squeeze out any liquid and pat down with paper towel. Set aside.
- 2
Place all the paste ingredients into the Thermomix bowl. and chop 2 min/speed 10. Remove from bowl and set aside.
- 3
Place remaining garlic into the Thermomix bowl and chop 4 sec/speed 5. Add curry leaves, EVOO and masala paste and cook 5 min/Varoma/speed 1/MC off.
- 4
Add sugar, chilli and eggplant and cook 18 min/100°C/Reverse/speed soft.
- 5
Store in a sterilized glass jar in the fridge. It will last for around 1 month.
