Spicy eggplant with tomatoes, coriander and mint
- 2 purple eggplants (about 450g each), trimmed and cut into 3cm cubes
- 50ml olive oil
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp ground cardamon
- 2 cloves garlic, finely chopped
- 1 x 400g can diced tomatoes
- 55g sultanas
- 1 tbsp tomato paste
- Salt and pepper
- 1/2 cup mint leaves, torn
- 1/2 cup coriander leaves, torn
- 4 tbsp creme fraiche (or natural yoghurt)
Delicious grilled, fried, barbecued, baked or stewed, perfect eggplants have pale flesh and few visible seeds.
Method
Cook one eggplant in a large saucepan of lightly salted boiling water for 3 minutes, stirring occasionally. Drain well. Repeat with remaining eggplant.
Heat olive oil in a large frying pan. Add coriander, cumin and cardamom, and stir for 20-30 seconds. Add garlic and eggplant and stir to coat. Add tomatoes, sultanas and tomato paste and season. Cook over low heat, partly covered, for about 15 minutes, stirring occasionally until eggplant is tender. Remove from heat and stir in mint and coriander.
Serve eggplant topped with a dollop of creme fraiche.
Teams well with pan-fried snapper fillets.
Serves 4
