Pakistani eggplant curry

Ingredients for 4 servings:

• 1 eggplant(s)
• 2 tomatoes
• 3 onions
• 1 garlic clove(s)
• 3 tbsp sunflower oil
• ½ lemon(s), juice
• 1 tsp honey
• ½ tsp chili flakes, more or less according to taste and spiciness
• 2 tsp cumin
• 2 tsp turmeric
• 2 tsp coriander seeds, crushed
• 1 tsp garam masala
• 1 tsp salt

Instructions

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

Thinly slice the onions and slice the eggplant. Dice the tomatoes and blend them in a blender until smooth. Heat sunflower oil in a deep pan with the following spices: chili flakes, cumin, coriander seeds, and turmeric. Sauté the spices for a few minutes. Then add the sliced ​​onions and the crushed garlic clove to the pan and fry. Cover the pan and sauté everything over medium heat for about 20 minutes, until the onions are fully cooked and browned. Then add the eggplant pieces and sauté. Now squeeze the lemon juice into the pan and season with salt. Stir, then close the lid and sauté for about 10-15 minutes. Once everything is cooked, add the tomato puree. Stir in and continue sautéing for about 5 minutes, until everything turns brown again and the liquid has evaporated. Finally, drizzle a teaspoon of honey over the dish. Sprinkle 1 teaspoon of garam masala over the dish, but don’t mix it! Close the lid and let it stand for another 5 minutes before removing the pan from the heat. I serve the curry with rice. We like to add yogurt and/or apple chutney. Pakistani curry is prepared without a paste.