I am not a vegetarian but I truly endorse and support the philosophy of incorporating a range of vegetables into my meals and eating vegetables at every meal. This recipe has been a particular favourite of mine over the past few months and after enjoying it for lunch today I thought I should share it around with all the lovely fodmap followers: Eggplant Curry!
2 large eggplants
2 teaspoons olive oil
1 tablespoon garlic-infused olive oil
1 teaspoon grated fresh ginger
2 teaspoons garam masala
1 teaspoon ground cumin seed
1 teaspoon ground coriander
1 teaspoon turmeric
½ teaspoon sea salt
400g can of diced tomatoes
1/8 – 1/4 teaspoon of chilli flakes (depending on how spicy you want it!)
Juice from half a lemon
¼ cup cilantro / coriander (optional)
1. Preheat oven to 370°F or 180°C.
2. Line a baking sheet with baking / parchment paper. Score each eggplant with 3 lines, lengthwise. Drizzle 1 teaspoon of oil over each eggplant and rub to coat.
3. Roast eggplants for about 40 minutes or until very tender. Tip: you can roast eggplants ahead of time for faster preparation, simply store in the fridge for up to 2 days before use.
4. When cooled, dice the eggplants and set aside.
5. In a medium-size saucepan heat the garlic-infused olive oil over a low heat. Add the ginger and sauté for 30 seconds or until fragrant. Stir continuously to prevent burning.
6. Add the spices and stir to combine.
7. Add in tomatoes and eggplant and stir to combine. Cook for 5 minutes until heated through.
8. Add in lemon juice at the very end and garnish with cilantro/coriander.
Serving Suggestion: I serve mine with some steamed spinach or finely sliced and steamed silverbeet leaves. It is also good with chopped leftover meat such as chicken breast or roast lamb.
This recipe was inspired by one of Mark Hyman’s 10 Day Detox recipes.