Eggplant Curry

Ingredients:

• 1 large eggplant
• 1 medium size onion, diced
• 4 cloves garlic, minced
• 1 small tomato, diced
• 3 tsp berbere mix
• 2 tsp cumin powder
• 1 tsp cumin seeds
• 2 Tbsp olive oil
• 4 curry leaves (optional)
• water
• salt

Instructions:

1. Wash and Cut the eggplant into 1 inch dices
2. In a large pot, pour 5 cups water and the diced eggplant. Boil on high heat until the eggplant becomes soft and brown. It should take around 40 minutes.
3. While the eggplant is boiling, heat 1 Tbsp olive oil in a small frying pan.
4. Saute the onion, cumin seeds and garlic in the pan for 5 minutes until the onion starts becoming a bit crispy. Make sure not to burn them. Set aside.
5. Once the eggplant is boiled, drain well. Mash them in a bowl and set aside.
6. Once you have removed all the water from the pot, heat 1 Tbsp of olive on medium heat. Throw in the onion mixture and diced tomato. Add the powdered spices and salt and stir for 3 minutes. You can also add some curry leaves if you have. I wish I had some!
7. Add in the mashed eggplant. Mix well and stir for another 5-7 minutes.
8. Add some salt if needed and it is ready!

Enjoy your healthy dinner! It goes great with rice and another side such as carrots&parsnips!