CURRIED BRINJAL
1 – 2 medium large brinjals – unpealed, 5 mm thick slices (I’d prefer 2cm cubes next time)
2 onions – sliced
1 x 410 g can tomato and onion mix
5 – 10 ml honey
15 – 30 ml chutney
15 ml curry paste
2 – 3 garlic cloves – chopped
Sauce
250 ml oil + 125 ml butter
soy sauce to taste
dash Tabasco
pepper
juice of 1 lemon
seasonal herbs to taste
Make sauce heat oil + butter, add rest of sauce ingredients. The sauce should taste strongly of soy but should also be distinctly lemony.
Braise brinjal slices/cubes 1 layer at a time in the sauce until cooked through. Layer the brinjal in preheated casserole dish once cooked.
Braise the onion in the sauce, once cooked, add tomato + onion can, honey, chutney, curry paste and garlic. Taste and correct. If too sweet, add a little tomato paste and if too tart some more honey. Pour sauce into casserole dish and simmer on the hob for about 30 minutes.
PHOTO: Petro Borchard
