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Eggplant and apricot curry

Servings 3 -4

Ingredients

  • 2 medium-sized eggplants, cubed (about 600 grams)
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1 cup dry unsulfured apricots, chopped
  • 2 medium-sized tomatoes, cubed
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • Salt and black pepper
  • 200 ml water

Instructions

  1. In a large pan heat olive oil. Add cumin seeds, onions and garlic. Fry until translucent.
  2. Add eggplant, tomatoes and apricots and fry for a couple of minutes. Add the water, cover and let simmer on medium heat for about 10 minutes. Add all spices and simmer for 5 more minutes. Tastes great with some fresh mint and rice.