Eggplant and Yoghurt Stir Fry

    1 hour

    Tamarind adds a sour note to this eggplant masala recipe. You can buy it (as well as chilli oil) easily at Asian markets. This is a lovely eggplant stew.

    1 person made this

    Serves: 4 

    • 2 tablespoons curry powder
    • 6 Japanese eggplants, quartered lengthwise
    • 50ml chilli oil
    • 12 onion shallots, sliced
    • 6 cloves garlic, minced
    • 2 teaspoons minced ginger
    • 2 red chillies, sliced
    • 50ml tamarind liquid
    • 30ml fish sauce
    • 4 tomatoes, seeded and quartered
    • 200ml plain yoghurt
    • small handful coriander leaves

    Preparation:15min  ›  Cook:15min  ›  Extra time:30min marinating  ›  Ready in:1hour 

    1. Sprinkle one tablespoon curry powder over the eggplant and leave to marinate 30 minutes.
    2. Heat the chilli oil in a wok and fry the shallots, garlic, ginger and chilli for 30 seconds until softened, then add the other tablespoon curry powder.
    3. Add the eggplant, tamarind, fish sauce and tomatoes and cook for 10 minutes until the eggplant is soft. Stir in the yoghurt and coriander and heat through. Serve immediately.

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