Delicious eggplant curry

​If you love eggplant you’ll love this curry – it’s spicy, smoky and eggplanty. And pretty easy to make too.
 
Start by buying a couple of eggplants or a few of the smaller lighter skinned ones. Chop off the prickly end and cut in half lengthways. Score the flesh and rub on a little bit of liquid smoke. If you’ve never come across this magic liquid before, it’s a natural product that adds smoky flavour to anything that you want to cook. Put the eggplants face down (scored side down) on a baking tray and bake at 180 degrees for 30 minutes.
 
Meanwhile...

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Fry 2 purple onions in vegetable oil with a dash of sesame oil added for taste. Just before they’re done add curry spices and fry gently. We add a teaspoon each of cumin, coriander, ginger and turmeric. And then add chilli powder, salt and pepper to taste. Just remember you want to cook the spices till they’re fragrant, not till they’re burnt. So go easy on the heat – I usually keep a glass of water by the wok and if it smells like the spices are getting a little too cooked you can tip a bit of water in to stop them cooking immediately.
 
Chop the eggplant and add to the pan with about ¼ cup of water to bring it all together. Fry gently and season to taste. If your eggplants are old and bitter, you might need to add a teaspoon of sugar.
 
Serve with rice, a squeeze of lemon and heaps of chopped coriander.