Eggplant Curry

Ingredients

• 4 tsp coriander seeds
• 1 tsp cumin seeds
• 2 shallots
• 20 g ginger (1 piece)
• 3 Garlic cloves
• 2 green chilies
• 2 tsp Rapeseed Oil
• 0.5 tsp turmeric
• 1 tbsp tamarind paste
• 400 ml coconut milk (9% fat)
• Salt
• Pepper
• 200 g basmati rice
• 400 g large eggplants (1 large eggplant)
• 4 stems Thai basil
• 1 Lime

Instructions

1. 1.

   Toast coriander and cumin seeds in a dry pan until fragrant. Transfer to a plate and let cool slightly.

2. 2.

   Coarsely crush the toasted coriander and cumin in a mortar.

3. 3.

   Peel and finely dice the shallots. Peel and finely dice the ginger.

4. 4.

   Peel and finely chop the garlic. Slice the chilies lengthwise, remove seeds, and roughly chop.

5. 5.

   Heat 1 tsp oil in a non‑stick pan, sauté the shallot cubes and garlic for about 3 minutes. Add chili and ginger and cook briefly more.

6. 6.

   Add turmeric, coriander, cumin, tamarind paste, and coconut milk; bring to a boil. Reduce to a creamy consistency over medium heat and season with salt and pepper.

7. 7.

   Rinse basmati rice in a sieve and cook according to package instructions in boiling salted water.

8. 8.

   Wash the eggplant, pat dry, trim, and slice lengthwise into ½ cm thick rounds.

9. 9.

   Pan‑grill the eggplant slices on one side for 2–3 minutes until golden brown, lightly salting as you go.

10. 10.

    If needed, brush the baking dish with remaining oil. Arrange the grilled eggplant slices skin‑side down in the dish. Spoon sauce over the slices and bake under a preheated oven grill for 6–8 minutes until golden brown.

11. 11.

    Wash Thai basil, shake off excess water, pick leaves, and roughly chop. Halve the lime and squeeze juice. Drizzle lime juice over the curry, sprinkle with basil, and serve with basmati rice.