Preparation:
Wash and slice aubergines. Heat ghee and sauté the onion and garlic when hot for 2 to 3 minutes. Add turmeric, bay leaf and cinnamon stick and sauté for a further 2 minutes, stirring frequently. Stir in sliced eggplant. Add salt, cayenne and ginger. Blend together well. Cook for 10 minutes. Add tomatoes, cover pot and cook for another 10 minutes. Sprinkle with garam masala and serve. Be careful not to overcook otherwise it will go very mushy. |
