Eggplant-chickpea curry

1. 

red onion 2.75 oz (80 g) • garlic 2 cloves • ginger-root 0.25 oz (8 g) • sterilized tomatoes 8.75 oz (250 g) • sesame oil 3 tbsp • ground Roman caraway spice - jeera 0.25 tsp • fennel seeds spice 0.25 tsp

Peel the onion and chop finely. Clean the garlic and ginger, grate both. Wash and cut fresh tomatoes (mash the sterilized). Heat the oil in a pan and add caraway and fennel. As soon as they burst and smell the oil ...

2. 

... add onion and fry.

3. 

Add garlic and ginger to the onion. Fry for a while with the onion.

4. 

water 3.25 tbsp (50 ml)

Add tomatoes, warm up and put in a blender. Add water and mix to a paste.

5. 

spice turmeric 1 tsp • chilli pepper 0.5 tsp • ground coriander spice  0.5 tsp

Return the paste to the pan and add the spices.Mix and after boiling ...

6. 

eggplant 12.25 oz (350 g)

... add eggplant cutted into small cubes.

7. 

water 10 tbsp (150 ml) • imalayan salt 1 tsp

Add water, salt and simmer for 15 minutes under the cover.

8. 

sterilized chickpeas 8.75 oz (250 g)

Add chickpeas (drained) to the eggplant and cook.

9. 

coconut milk 6.75 tbsp (100 ml)

Add coconut milk ...

10. 

... and serve. Traditionally it is recommended to serve with rice, tasty yogurt raita or some salad.