John Myers
Ingredients for 2 servings:
- 2 eggplant(s)
- 2 onions
- 4 garlic cloves
- 8 tomatoes
- 2 Thai curry paste, red
- 50 ml soy sauce
- 3 dashes lemon juice
- 1 shot of red wine, optional
- salt and pepper
- Garam Masala
- Thyme
- Oil for frying, e.g. peanut oil
Instructions
Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
with soy sauce and light spice
Peel the eggplants and cut into small cubes. If necessary, warm the Thai curry paste slightly to soften it, then mix it well with the soy sauce and lemon zest. Add the eggplant cubes and mix well. Let the vegetables stand for at least 10 minutes so that the sauce can be absorbed into the eggplant cubes. Peel and finely chop the onions and garlic, and sauté them in a little oil in a pan until translucent. Meanwhile, wash the tomatoes and also chop them. The tomatoes should be the same size as the eggplants. Add the eggplant cubes to the pan with the sauce and fry vigorously for 5 minutes at a high heat. Add the tomatoes; if you like, you can also stir in a splash of red wine. Add salt, pepper, and season to taste. Let the sauce simmer for 15 minutes.
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