Ingredients
- 2 tomatoes
- 1 onion
- 1 bay leaf
- 1 cinnamon stick
- 1/2 ginger (fresh)
- 230 gr eggplant
- 26 gr ghee
- 3 gr garam masala
- 2 gr cayenne pepper
- 1 gr turmeric
- 1 gr salt
- 1 slice garlic (cloves)
Wash & slice aubergines. Heat ghee & saute the onion & garlic when hot for 2 to 3 minutes. Add turmeric, bay leaf & cinnamon stick & saute for a further 2 minutes, stirring frequently. Stir in sliced eggplant. Add salt, cayenne & ginger. Blend together well. Cook for 10 minutes. Add tomatoes, cover pot & cook for another 10 minutes. Sprinkle with garam masala & serve. Be careful not to overcook otherwise it will go very mushy. Madhur Jaffrey, "An Invitation to Indian Cooking"
