I love brinjals aka aubergine aka eggplant, whichever name you choose to call it and I was craving for it. I don't get to eat it often enough because that's one vege that no other family members like except me. I hardly cook it as a main dish, at most I will add one into a dish that allows me to, like fish curry for example.
Since I was going to make something for myself only on that day, a little pampering will be in order :) Initially I had the Japanese style grilled eggplant, Nasu Dengaku in mind but while surfing for recipes I chanced upon this eggplant curry. It looked good plus it was a no fuss and healthy version of a curry. No meat, no frying of the brinjal and no coconut milk.
And I had a freshly made Pullman loaf. I thought it would be nice to eat it with some bread. So, here it is, looking a wee bit more fancy than just slabbing it on a slice of bread.
I cut out the inner part of the bread into little cubes, then toasted them before laying a layer back into the toast box. Then i filled it up with some brinjal curry and topped it with some sambal belacan.
And again for dinner minus the box :)
It is a slightly tangy and light version of a curry. Inspirations were from My darling lemon thyme and Spicie Foodie. I made some changes to the original recipe to suit my taste.
For this post, it shall be the recipe for the curry, shall talk more about the bread in another. The bread is also another new recipe that I have discovered and have fallen in love with! Easy yet produces a nice loaf of bread that can be easily adapted for different flavours.
- 2 medium size brinjals, cut into thin rectangles
- 3 large tomatoes, cut into small pieces
- 2 tbsp cooking oil
- 1 large onion, finely chopped
- 6 cloves of garlic
- 1 inch piece of ginger, finely chopped
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tbsp curry powder
- 1 tsbp chilli paste
- 1/2 cup water
- Heat cooking oil in a pan then fry onion until onion is soft and golden brown in colour.
- Add in ginger, garlic and cumin/fennel seeds. Stir fry until smells fragrant.
- Add in ground turmeric, chilli paste and chili/curry powder.
- Add in tomatoes and fry until they start to soften.
- Add in brinjal. Mix well to ensure brinjal is coated with spices.
- Add in water.
- Cover and simmer under medium low heat until brinjal is soft and gravy is at preferred thickness.
- Season with salt and adjust spiciness to taste if necessary.