Today’s recipe is an Indian eggplant dish where eggplants are simmered in a tomato base until tender. It is quite simple to make yet yields a delicious result. Serve it with rice for lunch or with other dishes for an Indian feast.
It is an easy recipe – with few spices. A great recipe for people beginning to cook Indian dishes. Because it is easy, it is an perfect dish to cook for lunch, or even to cook early in the day to use with the evening meal.
Eggplant and Tomatoes | Baingan Tamatar
500g tomatoes, coarsely pureed
2 onions, chopped
2 Tblspn ghee
1 clove garlic
0.5 tspn chilli powder
1 teja patta (Indian bay leaf)
1 2-3cm piece cinnamon
sea salt and black pepper
coriander or fenugreek leaves
Cut the eggplants into 2 – 3 cm pieces. Set aside.
Saute the onions in the ghee until they are golden brown. Add the garlic, chilli powder, teja patta, cinnamon, salt and black pepper and mix well. Add a tiny bit of water, if needed, and saute, stirring continuously.
Add the tomatoes and the eggplants and saute for 5 minutes. Then add about 80ml water, or as needed, and simmer until the eggplant is tender but not disintegrating.
Garnish with coriander or fenugreek leaves and serve with rice.
recipe notes and alternatives
Salting eggplants before cooking – some recommend it, others do not. I mostly do not, but will on occasion. If eggplants are bitter in your area, definitely salt. If frying eggplants, I find it worth while salting. Otherwise, I think it is personal taste. Try without salting an with salting and see which you prefer.
To salt eggplants, chop or slice them, place in a bowl and sprinkle with salt. Mix them around so that the salt is evenly distributed. Place in a colander and leave to drain for 30 mins. Rinse well, and dry before using in the recipe.
The recipe is wonderful made with roasted tomatoes.
Another way to make this is to slice eggplant and cook with a little ghee in a pan until golden on both sides. Make the sauce, and heat the eggplants in the sauce until cooked through. Delicious.