Oriental Eggplant Curry

I don't see these green eggplants in the market often. When I did, I was overjoyed and grabbed a handful to make this spectacular dry curry.

 Ingredients:

• 8 Green Oriental Eggplants
• Olive Oil
• Lemon Wedges, for Garnish
• Cilantro stalks, for garnish

For the Marinade:

• 1-1/2 Tbsp Coriander Powder
• 1/2 Tbsp Paprika
• 1/2 Tbsp Chili Powder or less/more
• Salt, as needed
• 1/4 Tsp Turmeric Powder
• 1 Tbsp Olive Oil
• Juice of half lemon

Procedure:

• Clean the eggplants.

• Add the dry powders and salt to a small bowl. Pour Oil into the bowl.

• Squeeze the lemon juice into the mix. 

• Mix well. Taste a bit of this mix and check if more salt or chili powder is needed. The paste should be thick and not runny. 

• Halve the eggplant keeping the crown intact. Afterwards, put deep slit from top to bottom without splitting them further. This pockets holds the marinade better. 

• Smear the masala into the slits and over the eggplant. Let it sit for 30 minutes. 

• Add a few tbsp of oil in a wide non-stick pan. Dump the leftover marinade and saute for a minute.

• Place the marinated eggplants in a single layer without overlaping and let them cook for a minute or 2. Then turn them the other way, lid the pan and cook at low flame. Little water may be sprinkled from time to time to cook the egplants.

• Some 30 minutes later the eggplants are  well cooked.

•  Garnish with Lemon Wedges and Cilantro Stalks. They can be enjoyed with Rice based dishes.

Enjoy! 
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