Indian eggplant curry

Ingredients for 4 servings:

• 2 eggplant(s)
• 200 g peas, thawed
• 400 g tomatoes, chopped
• 3 garlic cloves
• 1 onion(s)
• 2 tsp curry powder
• 2 tsp cumin powder
• 1 ½ tsp ground ginger
• ½ tsp turmeric
• ½ tsp cayenne pepper
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegan and easy to prepare

Halve the eggplants and sprinkle the cut sides with salt. After 10 minutes, pat dry, place cut-side down on a baking sheet, and pierce the skin with a fork. Bake at 180°C for 45 minutes, until the eggplant is tender. Remove from the oven and roughly dice. Finely dice the onion and garlic. Heat a little oil in a large pan and sauté the onions and garlic until translucent. Mix the spices, except for the salt, and stir in. Sauté for 1 minute. Then stir in the tomatoes. Simmer the sauce for 5-10 minutes. Add the eggplant pieces and peas and cook until the peas are tender. Finally, season with salt and other spices, if desired. Serve with flatbread, rice, or potatoes.