Eggplant Curry with Garum Masala

Garum masala is such an interesting spice blend that I keep experimenting with it.

To the right, you can see the before and after photos. And this time, I even have a recipe, which I loosely adapted from here.

Eggplant with Garum Masala

1 medium eggplant sliced, salted, and brushed with oil
2 tablespoons whole cumin
½ large red onion, chopped
2 Tb finely chopped fresh ginger
4 tomatoes, chopped & salted
2 garlic cloves, minced
½ teaspoon red chili powder
1 teaspoon garam masala
¼ teaspoon turmeric
¼ teaspoon ground coriander (or fresh chopped coriander as a garnish)
2 tablespoons Canola oil
Salt to taste

Bake the eggplant slices on a cookie sheet at 350º for around 15 minutes.

Meanwhile, saute the cumin seeds in a small amount of oil until brown – around 30 seconds to a minute. Add ginger and onion, and cook until onion begins to soften. Add tomatoes, and garlic; simmer for around 10 minutes. When eggplant slices are soft, add to tomato mixture and cook for 5 minutes. Add the other spices. Add salt, hot pepper, or fresh peppers to boost heat & saltiness to your taste (I wanted it mild, so no peppers). Simmer for a few minutes.

I served it at room temperature with lettuce leaves and Trader Joe's mango chutney.