If you know me, you know my love for this purple vegetable also known as aubergine. I like it’s color, flavor, texture and its versatility in different dishes. It also doesn’t hurt to know it’s good for you, being chock full of antioxidants, as well as other nutrients.
A major challenge for many people is how to get their family to eat it. Roasting it is great and also as a curry. In this simple weekday meal, I roasted then mashed it and added to a spicy beef mince curry simmering and it was a hit with the kids! Try it with your fussy eaters and let me know how it turns out.
Our ingredients are:-
So this curry powder has been in the Kenyan Market for as long as I can remember and it’s found in almost every Kenyan kitchen. I don’t think it’s ever rebranded. It’s always found with that distinctive green and yellow and red can that makes it easy to pick out anywhere. And the flavoring and aroma it lends to food is amazing. (Watch out for counterfeit ones though).
Back to the recipe. Clean, slice and sprinkle egg pant with salt and set aside.
In a large saucepan, add some coconut oil and cumin seeds, once they splutter add roughly chopped onion and let cook for a while.
Meanwhile, roast the eggplant at 180°C for about 20 minutes till soft. Let cool a bit then mash into a paste.
You can have this with rice, any bread of choice, pasta or even mashed potatoes. Enjoy!