SERVES 6 | 1 HOUR 15 MINUTES
1 onion
4 cloves of garlic
1½-inch piece of fresh ginger
½ a bunch of fresh cilantro (½ oz)
2 fresh red chilies
1 teaspoon each cumin seeds, mustard seeds, ground turmeric, garam masala, fenugreek seeds
1 big handful of fresh curry leaves
peanut oil
2 heaping tablespoons crunchy peanut butter
1 tablespoon mango chutney
2 tablespoons tamarind paste
12 finger eggplants (1¾ lbs total)
1 x 14-oz can of light coconut milk
8 oz ripe mixed-color cherry tomatoes
Preheat the oven to 375°F. Peel the onion, garlic and ginger, place in a food processor with the cilantro stalks and chilies (seed, if you like) and whiz to a fine paste. Put the spices and curry leaves into a 14- x 10-inch roasting pan on a low heat with 2 tablespoons of oil and fry for 1 minute, or until smelling fantastic, stirring constantly. Tip in the paste and cook for 5 minutes, or until softened, stirring regularly. Stir in the peanut butter, mango chutney and tamarind paste, season with a good pinch of sea salt and black pepper, then scrape into a bowl, adding a splash of water to loosen to a paste, if needed.
Leaving them intact at the stalk, cut the eggplants into quarters lengthways, rub and stuff them generously with all the paste, then arrange them in the pan (if using regular eggplants, simply trim then cut into ½-inch-thick rounds and sandwich the paste between them). Place the pan on a medium heat and fry for 5 minutes, turning halfway. Add the coconut milk, roughly chop and sprinkle over the tomatoes, season well with salt and pepper, and bring to a boil. Cover with aluminum foil and roast for 40 minutes, or until thickened and reduced, removing the foil halfway. Season to perfection and scatter over the cilantro leaves.
Always good with fluffy rice, pappadams, yogurt and extra fresh chili.
Delicious and convenient made in advance and reheated when you need it – loosen with a splash of water, if needed.
