Baby eggplant with tomato and masala spices
Serves:  6
Average: 4 (1 vote)
Difficulty:
Cuisine:
Saved:
33
Recipe by: Dominique Rizzo
I made this dish based on my overabundance of baby eggplants on my tree and as I love anything Indian and with eggplants how could I go wrong. I was still eating this dish a few days later and the flavours were even better.
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Baby eggplant with tomato and masala spices
Ingredients:
For the Masala spice
Baby eggplant with tomato and masala spices
Method:
For the Masala spice
  1. Combine all the spices together and store in a jar
Tips & Hints:
  • Serves 4-6
Baby eggplant with tomato and masala spices
  1. Cut the eggplants lengthways in half, keeping them intact at the stalk and rub them with the Masala spice so that are nicely covered in side. Heat the oil over a moderate heat in a large frypan that will hold all of the eggplant
  2. Fry the eggplant in batches until golden on all sides, about 10 minutes all up or until they are almost cooked. Remove the eggplant and set aside
  3. Add into the pan the panchphoran, and cook until they start to pop, then add the chillies, diced onions and spices and cook for 7 - 8 minutes until the onions have softened. Add in the tomatoes and cook for 20 minutes or until the oil separates from the sauce
  4. Add in the eggplants and cook for a further 20 minutes until the eggplants have cooked through. You may need to add a little water to the sauce if it becomes too thick
  5. Season with salt and pepper and serve with the lemon juice and fresh coriander scattered over the top
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