Well, the recipe certainly sounds delicious- I love eggplant! And the cookbook also sounds really special and like one it would be worth adding to the collection.
But that drool-worthy photo is definitely not a photo of the Eggplant Masala. There's no meat in the masala, and the eggplant are cubed up- that photo looks like a tian of sorts. I'd love to know THAT recipe!
Merry: I don't think he knows about second breakfast, Pip. Pippin: What about elevenses? Luncheon? Afternoon tea? Dinner? Supper? He knows about them, doesn't he?
Heat 2 tablespoons oil in a large pan over high heat, add the eggplant and cook, stirring often, 10 minutes, until well-browned, set aside. Reduce heat to medium-high, add 1 tablespoon oil to same pan. Add the potatoes, cook, stirring often, 10 minutes, until golden brown. Transfer to the bowl with the eggplant, set aside.
Heat a large skillet over medium-high heat; add the cumin, mustard, and fenugreek seeds; toast until fragrant, 2-3 minutes. Add 1 tablespoon oil. When hot, add the onion and curry leaves, cook 10 minutes until soft and golden. Add the tomato paste, cook 2 minutes, add the garlic, ginger, turmeric and tomatoes. Cook about 5 minutes, until the tomato juice evaporates and the mixture is starting to dry. Add the eggplant, potatoes and water. Bring to a boil, reduce heat; simmer covered 15 minutes, stirring occasionally. Remove lid, simmer 5-10 minutes, until the vegetables are tender. Stir in half of the cilantro. Serves 4.
* Substitute fennel seeds for fenugreek - but use less. ** Substitute basil and zest of 1 lime, to replace curry leaves.
2 1/2 cups water 1 pinch of salt 1 1/2 cups basmati rice
Add the rice to boiling water, cover and boil 10 minutes. Remove from heat, keeping the lid firmly on, set aside for 10 minutes. Fluff rice with a fork. Serve with the curry, sprinkle with cilantro.
This is from another website, using the same photo, different name. Who knows, maybe neither of the recipes are the one from the cookbook?
Beef and Aubergine Casserole
Servings - 4-6
350 g minced beef 4 cloves garlic 3/4 tsp curry powder 700 g aubergines, peeled and cut into 1,5cm slices 120 ml olive oil 500 g potatoes, peeled and cut in 1,5cm slices 1 large onion, cut into 1cm slices 1 large green pepper, de-seeded and sliced 350 ml water 4 Tbs tomato puree 1 1/2 Tbs tamarind paste 1 1/2 Tbs granulated sugar salt and pepper, to taste
Preheat the oven to 180°C. Place the beef and two crushed garlic cloves in a bowl. Add the curry powder and some salt and pepper and mix by hand until well combined. Divide the mixture into 12 equal pieces and roll into balls. Set aside. Heat a large non-stick frying pan on a medium–high heat. Brush both sides of the aubergine slices with olive oil and fry in batches for 4–5 minutes on each side, until golden. Set aside. Brush the potato slices with oil and cook in the same pan for about 6 minutes on each side until golden but not completely cooked through. Set aside. In the same pan, fry the onion slices and green pepper in about 2 tablespoons of the oil for about 5 minutes, until just golden. Add the remaining garlic and fry for 1 more minute. Set aside. Finally, fry the meatballs on a high heat for 2–3 minutes until well browned but not cooked through. In a measuring jug, mix the water with the tomato purée, tamarind paste and sugar until well blended. Arrange half of the aubergine, potato, onion, pepper, tomatoes and meatballs in a 30cm round baking dish, overlapping them. Season well, then pour half of the tomato sauce over the top. Repeat with the rest of the vegetables and meatballs. Season well and pour the remaining sauce on top. Cover with foil or a lid and bake for 30 minutes, then uncover and bake for another 20 minutes. Serve with basmati rice or bread to mop up the sauce.