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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Cuisine NZ Magazine. Ingredients:
1 large eggplant, sliced thickly |
olive oil |
sea salt and black pepper |
2 garlic cloves, sliced |
1 onion, sliced |
1/4 teaspoon ground ginger |
1/4 teaspoon cayenne |
1/4 teaspoon turmeric |
1 teaspoon cumin seed |
1 teaspoon paprika |
1 tablespoon ground coriander |
water, as required |
1 (400 g) can whole canned tomatoes, chopped |
coriander, and |
yoghurt, to serve |
Directions:
1. Gently cook the garlic and onion in a generous amount of olive oil with salt and pepper, adding all the spices as the onion softens. If the mixture catches at all, add some water to prevent it burning onto the pan. Cook, stirring occasionally, for 4 minutes, then add the tomatoes and simmer for 15 minutes. Adjust salt to taste.
2. Preheat the heaviest baking sheet you have in a 220ºC oven. Brush each side of the eggplant slices well with olive oil and season with salt and pepper, then quickly slap them onto the hot tray and bake for 8 – 10 minutes until browned underneath, then turn using a fish slice and cook a further 5 minutes. Serve 2 slices per person, sandwiched together with tomato sauce, and top with some yoghurt that you’ve stirred chopped coriander into.
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