Indian Nutty Eggplant Dish
ready in 40 min.
Heat 4 tbsp oil and fry the aubergines in a skillet for a few minutes. Fry on all sides and then turn down the heat and allow them to soften.
Dry roast the peanuts and sesame seeds in another skillet. Mix in the desiccated coconut, the tamarind paste and as much water as necessary to create a thick sauce.
Add the remaining oil, turmeric, chilies and the bay leaves and cook everything on a low heat for approx. 10 minutes. If necessary add more water. Season with salt, mix in the aubergines and serve with rice.