Reunion Bringelles Eggplant Curry

Ingredients

• 2 medium eggplants, cut into 1-inch cubes
• 1 can chickpeas, drained
• 4 ripe tomatoes, diced
• 4 tbsp neutral oil, divided
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 1/2 tsp ground turmeric
• 1 tsp ground cumin
• 1 red chili, minced
• 1 cup vegetable stock or water
• 1 1/2 cups rice, for serving
• 2 limes, cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Toss the eggplant cubes with 1 teaspoon of the salt in a colander and leave them for 15 minutes, then squeeze gently and pat dry. This draws out water so they brown rather than steam.
2. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
3. Heat 3 tablespoons of the oil in a wide pan over medium-high heat and cook the eggplant, turning occasionally, for 10 to 12 minutes, until deeply browned and collapsed.
4. Eggplant soaks up oil and then releases it again as it softens, so resist adding more than a splash extra even if the pan looks dry at first.
5. Lift the eggplant out. Add the remaining oil and the onion and cook for 6 minutes until soft, then the garlic, ginger, chili, turmeric, and cumin for 1 minute.
6. Add the tomatoes and cook for 10 minutes, pressing them down, until they collapse and the oil separates at the edges of the pan.
7. Return the eggplant with the chickpeas and stock and simmer for 12 to 15 minutes, until the curry is thick and the eggplant has melted into the sauce.
8. Season with salt and lime and serve over the rice with the cilantro and lime wedges.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.