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Recipe of the week - Curried eggplants/aubergines (Malaysia)

small planet coverMeat Free Monday Recipe!
The Small Planet Vegetarian Cookbook introduces a global spread of delicious low-impact vegetarian dishes. There’s something particularly enticing about a meal made up of several ‘small’ dishes, as with Middle Eastern mezze or Spanish tapas. Troth Wells has taken this style of cooking and enjoying food and given it an exciting global dimension.

Some of the best non-meat dishes come from Africa, Asia, Latin America and the Middle East and we have selected a range of highlights.

Click here to order a copy.

Serves: 4
Takes: 25 minutes

In a nutshell – from the Veggie Malaysia website: ‘Most vegetarian diets are generally lower than non-vegetarian diets in total fat, saturated fat and cholesterol. Studies have shown that vegetarians seem to have a lower risk of obesity, coronary heart disease, high blood pressure, diabetes mellitus and some forms of cancer.’
This tasty curry makes good use of spices.

2 eggplants/aubergines, quartered and then sliced finely lengthwise
2 cloves garlic, crushed
4 scallions/spring onions, slicedaubergines
¼-½ green chili, de-seeded and sliced finely
1 teaspoon grated fresh ginger
1 teaspoon ground cumin
seeds from 3 cardamoms, crushed
2 cardamom pods
1 teaspoon fennel seeds, crushed
1 cinnamon stick, or ½ teaspoon powdered cinnamon
2 teaspoons mild curry powder
1½ cups / 300 ml coconut milk
1 tablespoon fresh cilantro/coriander, chopped

1 In a wok or large pan, heat up the oil and when it is hot quickly sauté the eggplants/aubergines. Stir them round and when they are brown and soft, remove from the pan, place on kitchen towel to drain and cool.
2 Now, using the same oil (adding more if required), fry the scallions/spring onions for a few seconds.
3 When these are beginning to soften, put in the garlic, chili and ginger, frying everything together for 1 minute while you stir.
4 Then add the cumin, cardamom, fennel seeds, cinnamon, and curry powder. Stir-fry for 2-3 minutes before pouring on the coconut milk. Season with salt and then return the eggplants/aubergines and cook gently for 5 minutes until the mixture thickens.

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