Eggplants have many health promoting properties. They liquefy according to Ayurveda tough mucus, promote digestion and can even lower the cholesterol level. In addition, they contain a high proportion of phenolic acids, which are responsible for the antioxidant effect of eggplant. The eggplant tastes particularly delicious combined with roasted peanuts and sweet cherry tomatoes - naturally in combination with Ayurvedic spices.
Ingredients for 2 servings
For the vegetables
- 250g eggplant - wash and remove stalk
- 1 medium - large red onion - peel, cut in half and cut into thin strips
- 2 garlic cloves - peel and finely grate
- 1 teaspoon of fresh ginger - wash and rub with the skin
- 50 g of dried cherry tomatoes in oil - remove and allow to dry
- 50 g of peanuts unsalted
Liquid ingredients and spices
- 150 ml vegetable broth
- 50 ml of coconut milk
- 1 teaspoon lemon juice
- 2 teaspoons curry powder
- 1 tsp turmeric
- ½ tsp cilantro
- ½ teaspoon cumin (cumin)
- ½ tsp fenugreek seeds
- black pepper from the mill
- crystal salt
- 2 sprigs of fresh coriander - wash, dry and chop finely, set aside 2 leaves for decoration
- Remove 2 leaves of coriander for decoration from above
- 2 tbsp olive oil
Preparation time approx. 40 minutes
Halve eggplants and cut into small cubes. Put in a bowl, sprinkle with ½ tsp salt and let stand for 10 minutes. It can collect water in the bowl.
Heat the oil in a pan. Press out the eggplant cubes and dry with a cloth (otherwise spray in the pan), add to the pan, sauté until the cubes are nicely browned.
Add onion, garlic, ginger and the dried tomatoes and sauté.
Add the spices and fenugreek seeds, stir and deglaze with the vegetable broth. Simmer gently for 5 minutes. Refine with the coconut milk, taste and season with lemon juice and fresh cilantro. Simmer for another 5 minutes. Arrange on plates in portions. Garnish with the coriander leaves.
Tip: For this dish fits z. B. Basmati rice from the rice cooker.
Here you can find our cooking films on YouTube.