Prepare the eggplant (1 or 2) ahead of time by puncturing the skin with a fork to allow steam to escape and bake whole in a hot oven for up to an hour or more. A knife should pass through the flesh with no resistance at all when cooked.
Scoop the eggplant pulp from the halved skins when cooled a little and save.
(an alternative is to steam it : begin by cutting the eggplant into cubes (10-15 ml) and steaming them for about 5 minutes until tender The mistake with eggplant is to under cook it and this solves that. Also eggplant can absorb a lot of oil and steaming first also fixes this.)
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step 1
- 1 tablespoon Ghee
- mustard seeds, brown
- 1 teaspoon cumin seeds
- 1/2 teaspoon chilli flakes
- 1/2 (optional) leek
Heat the ghee and add mustard seeds and quickly put a lid on the saucepan. When they finish ‘popping’, add the cumin seeds and lower the heat and gently fry to darken them a few shades. Add the chilli flakes (or crushed black pepper for a more mild dish). If using leek ,add now and gently fry a little.
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step 2
- 2 zucchini
- 1 (baked or steamed) eggplant (aubergine)
- 2-3 tomato
Then add the zucchini and toss to cover with spiced ghee. When a little cooked add the prepared roasted eggplant pulp and stir through.
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step 3
- 2-3 peeled and chopped tomato
- 1 teaspoon turmeric powder
- 1/2 teaspoon Good Salt, unrefined.
- 1/2 teaspoon garam masala
- as needed water
First add the chopped tomato and soften a little. Then add spices and salt and stir thru. Cover and cook slowly until zucchini is just tender, adding water only if necessary.
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step 4
- 2 tablespoon basil leaves, fresh
Garnish with chopped basil (or parsley) leaves and serve.
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