Maharashtrian · Lunch, Dinner
Eggplant in tomato gravy
Eggplant braised soft in a spiced tomato sauce with peanuts and coconut.
- Calories
- 584 kcal
- Protein
- 13 g
- Carbs
- 77 g
- Fat
- 25 g
- Prep
- 10 min
- Cook
- 25 min
Per serving, for one person.
Contains: peanut, gluten, coconut.
Ingredients
- 200 g Aubergine
- 1 tomato Tomatoes
- 60 g Basmati rice
- 15 g Peanuts
- 8 g Desiccated coconut
- ¾ tbsp Sunflower oil
- 1 tsp Cumin seeds
- 1 tsp Asafoetida (hing)
- ¼ tsp Turmeric
- ¾ tsp Chilli powder
- 1½ tsp Ground coriander
- 4 g Jaggery
- 4 g Coriander
- ¼ tsp Salt
Method
- Cook the rice.
- Toast the peanuts and coconut in a dry pan until they smell nutty, then grind them coarse.
- Heat the oil, add the cumin and asafoetida, then the eggplant. Brown it on all sides over a medium heat for six minutes.
- Add the tomato and ground spices with a splash of water, cover, and braise fifteen minutes until the eggplant gives completely.
- Stir in the peanut-coconut paste and jaggery, cook two minutes, and finish with coriander.
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