Eggplant, Brinjal, Aubergine; that’s what I’m talking about 🙂

Eggplants are low in calories but contain fibre and are also rich in antioxidants and vitamins, which makes them a beneficial addition to your list of healthy ingredients. Clean well and keep the peel on to retain all the nutrients and fibre.

The purple eggplant is common here but not as common as the garden egg locally known as ‘entula’ though I’m yet to try cooking it.

My favorite way of making eggplant is in a curry, eaten with chapati or rice. In ratatouille or simply roasted with olive oil, mixed herbs and served over spicy couscous as I did here.

I also add it in my stews, both vegetable and beef stews. Roast egg plant in the oven then add it to your thick beef stew at the end. The flavor and texture blend quite well.

But if you like your eggplant spicy, here is an amazing recipe that is worth a try.

Chop your eggplants, about five of them and set them aside. Sprinkle some salt on them to reduce the bitterness.

Peel and chop your potatoes also about 5 of them, about the same size as the eggplant.

Peel and chop three tomatoes and one medium sized onion. Then crush some garlic and ginger together. Set aside.

Heat some oil in a pan, add 1/4 tsp of turmeric and fry your eggplant for about seven minutes, season well then set aside. Do the same to the potatoes, fry them with in he same oil, season well and set aside.

In the same pan, add some oil if it seems dry, then a tsp of cumin seeds. Add the onion and mix well. Sauté till soft, add your garlic ginger paste and mix well till the raw smell goes away. Now lower heat and add your spices as follows, 1/ 2 tsp of ground coriander powder, Dhana jeera powder, red chilli powder and 1 tsp of garam masala. Mix well and let the spices cook well. You can add a splash of water so they don’t burn.

Next add your tomatoes and cover the pan. Let the tomatoes cook down into a mush; about ten-15 minutes on low heat. You can now add your potatoes and egg plants in the masala. Mix well and carefully to coat them with the sauce, cover and cook about ten minutes on low for potatoes to cook completely.

You can sprinkle some dry fenugreek leaves at the end of cooking or squeeze juice of half a lemon. Garnish with coriander and let sit for about five minutes before serving.

I had mine with an oat roti. Deliciousness!

How do you like your eggplant?