Ingredients
- 1 large eggplant, diced
- 1 Tbsp fine salt
- ½ cup vegetable oil
- 2 cinnamon sticks, crumbled
- 4 cardamom pods, crushed
- 6 cloves
- 2 brown onions, sliced
- 2 sticks celery, sliced
- 8 cloves garlic, minced
- 1 Tbsp ground turmeric
- 500ml chicken stock
- 250ml coconut cream
- salt flakes and freshly-milled black pepper
- 2 Tbsp lime juice
- rice, mint, pickle and yoghurt, to serve
Instructions
1 Toss the eggplant in fine salt, and place in a colander. Stand for 45 minutes then rinse and pat dry. Fry in batches in half the oil in a saucepan over a high heat. Set aside.
2 Fry the spices in the remaining oil for 2 minutes, until aromatic, then add the onions, celery and garlic and cook for 5 minutes, until softened. Mix in the turmeric, cook briefly, then pour in the stock and coconut cream.
3 Once simmering, add the eggplant and cook for 10 minutes. Season with salt and pepper, then add the lime juice and serve with rice, mint, pickle and yoghurt.