November 26, 2008
Whenever I make this, people moan with delight. It can be a wee bit embarrassing. For them. I am used to moaning. I based the recipe on a Claudia Roden one that I found in an old Cuisine Magazine.
2 medium eggplant, sliced to about 1cm slices
1 clove of garlic, crushed
1 inch piece of fresh ginger, diced
1 tsp of curry powder
1/4 cup of honey
1/2 cup of stock or water
Juice of one lemon
1/2 cup of olive oil (light)
a sprig of fresh mint or coriander
arrange the eggplant on oiled oven trays - drizzle with 1/4 cup of the light olive oil and bake until golden. Add more oil if they look to be drying out.
meanwhile, in a deep frypan - heat a tablespoon of olive oil and gently fry the garlic and ginger, being careful not to brown it. Add the curry powder. Next add the honey, lemon juice and stock/water. Stir until well combined. Simmer for 5 minutes on a low heat. Add the oven baked slices of eggplant. Cover and simmer, checking often for sticking/burning, until the liquid has reduced and the eggplant has started to go sticky and caramelise a bit.
Serve at room temperature with plenty of sea-salt and black pepper and the mint sprinkled over it too.
eggplant beanbags from here
Posted by pip lincolne