Layered Eggplant and tomato curry

I found some amazingly fresh herbs at the local supermarket, and decided to make a new recipe with them. A recipe which is Indian looking and still has the undertones of an international recipe. I didn’t know what to name it so I am calling it the Layered Eggplant and tomato curry.

Try it and tell me what you think.

Ingredients
250 g small eggplants
2 onions pureed
4 to 5 large tomatoes finely chopped
1 inch ginger finely grated
3 tsp turmeric
3 to 4 tsp red chilli powder
3 to 4 basil leaves finely chopped
2 to 3 sprigs of parsley finely chopped
1 tsp rosemary finely chopped
3 tbsp butter
8 to 10 garlic cloves chopped
3 tsp olive oil
3 tbsp maida or all purpose flour
salt to taste
cheese optional

Alright here it goes. First wash and slice the  eggplants into small discs. Dry them on kitchen towels. Add 2 teaspoons of turmeric, 2 teaspoons of red chilli powder and salt to the dried slices and keep aside for a an hour or two to marinate.

Meanwhile heat 2 tsp of olive oil in a pan, add the grated ginger and pureed onions and fry till the onions turn slightly brownish. Now add the tomatoes and cook on a medium flame till the tomatoes turn tender. Mix in the chopped basil, parsley and rosemary, 1 tsp turmeric, 3 tsp red chilli powder, salt and a little water and cook so it forms a saucy consistency.

In a separate pan heat the butter, add a drizzle of olive oil and throw in the garlic pieces. Now I love my garlic to be a little chunky and bite sized. If you like it, you can crush the garlic, or mince it or make a paste. It is entirely an individual preference.

Heat some oil in a kadhai. Dip the eggplant slices in maida or rice flour (whichever suits you) and deep fry till they are nice and crispy. Drain the excess oil on tissue papers. (Might I also recommend that you can even use the larger ‘Bharta Wala Baingan’ and grill it in an oven instead of frying it. So much fleshier and healthier!)

Now comes the best part. Layer the eggplant slices in a plate, pour the tomato curry on top of the layers, drizzle the butter garlic sauce, and garnish with grated cheese (optional).

The older generation may not like the layered look so much, so just mix up the whole thing like a curry and serve. They won’t know the difference.

Anyway here is the picture.

I won’t write about the taste. I would much rather that my friends tried my recipe and told me what they thought about it.

I have also found some amazingly aromatic bamboo shoots in my local supermarket. I plan to incorporate it in my blog soon. Till then, ta da!

Happy Cooking!

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2 thoughts on “Layered Eggplant and tomato curry

  1. this is very much indian version eggplant parmesan!…if u make a couple of layers of the eggplant and curry…and top it off with cheese thats what it wud be…and u cud eat it with pasta or garlic bread..am sure this is tasty…also i think grilling bharta wala baigan might take a long time and not too sure about the consistency…but if u shallow fry slices in minimum oil and dont use the flour at all…i think it wud taste just as great and have much less oil….

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