Stirfried Aubergine (Eggplant) Mash, Indian-Style

Recipe slightly adapted from Kumud Shah's Quick After-Work Indian Vegetarian Cookbook.

Serves 2

• 1 medium aubergine (eggplant) - about 300-350g (10-12 oz)
• 1/2 medium onion
• 1/2 tsp sunflower oil, or other flavourless vegetable oil
• 1 tsp cumin seed
• 1 tsp grated fresh ginger root
• 1 mild green chilli
• 1/4 tsp salt
• 1/2 tsp mild chilli powder
• 1/2 tsp garam masala
• 2 tsp dhana jheera
• 1/2 tsp sugar
• To Garnish: a few fresh coriander (cilantro) leaves

1. Wash the aubergine and make a few long slits on the outside. Place under a hot gas grill, turning once or twice, until soft and tender (about 15-20 minutes). Peel and chop into large cubes.

2. While the aubergine is cooking, chop the onion, deseed and chop the chilli, and measure out the spices.

3. Heat the oil. Add the cumin seeds and stir, then add the onion and saute until brown.

4. Add the ginger, chilli, salt, chilli powder, garam masala, dhana jheera and sugar. Mix in the aubergine cubes and stirfry for 7-10 minutes. The longer you cook it for, the more the aubergine will disintegrate.

5. Garnish and serve.

Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added some time in 1997 - comments and questions to Kake L Pugh (kake@earth.li).