Eggplant Curry

Ingredients

• 2 large eggplants
• 1 1/2 cups white mushrooms
• 1 tbsp unrefined coconut oil
• 1/2 tsp black mustard seeds
• 1 bunch scallions finely chopped
• 2 garlic cloves (crushed)
• 1 fresh red chili (finely chopped)
• 1/2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp coriander
• 1 tsp salt
• 14 oz chopped tomatoes
• 1 tbsp fresh cilantro (plus a spring to garnish)

Instructions

1. 1

   Preheat the oven at 400 degrees F (200 degrees Celsius). Wrap each eggplant in aluminum foil and bake them for 1 hour or until soft. Unwrap and leave to cool.

2. 2

   Cut the mushrooms in half, or in quarters, if large, and set aside.

3. 3

   While the eggplants are baking, heat the oil in a heavy pan and saute the mustard seeds for 2 min until they begin to pop.

4. 4

   Add the scallions, mushrooms, garlic, and the chopped chili and saute for 5 min.

5. 5

   Stir in the chili powder, cumin, ground coriander, turmeric, salt and saute for another 4-5 minutes.

6. 6

   Add the tomatoes and simmer for 5 minutes.

7. 7

   Cut each of the eggplants in half length-ways and scoop out the soft flesh into a mixing bowl. Mash the flesh roughly with a fork.

8. 8

   Add the mashed eggplants and fresh cilantro to the pan. Bring to a boil and then simmer for 5 minutes or until the sauce thickens.

9. 9

   Serve in a bowl garnished with a fresh cilantro spring.