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Indian nutty eggplant dish
(0 votes)
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 40 mins
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Ingredients
for
4
- Ingredients
- 6 Tbsps Oil
- 4 cups small Eggplant
- 1 ¾ cups Peanuts (chopped)
- 1 Tbsp Sesame seeds
- 2 Tbsps Shredded coconut
- 1 Tbsp Tamarind paste
- 1 tsp Turmeric
- 4 fresh, green chili peppers
- 4 bay leaves
Preparation steps
1.
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.
2.
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.
3.
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.
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