members recipes

Ingredients

200g Eggplants
1 medium size onion, sliced.
2 cloves garlic grated
1 sprig curry leaves
2 red chillies , cut in half length wise
2 tsps cumin powder
½ tsp chilli powder
¼ tsp tumeric
100g maldivian dried tuna chips/slices (optional)
Salt
Oil for deep frying
1 tbsp ghee or oil

Method
1.Cut the eggplants in half and cut then in to about 1- 1 ½ inch long batons about ½ inch thick. Place in a colander add a pinch of salt and mix in. Leave for about 5 minutes.

2. Wash the eggplants and pat dry using a clean tea towel or kitchen paper. I prefer a clean kitchen towel than paper as the paper tends to stick to the eggplant slices.

3. Heat oil for deep frying , fry the eggplant pieces till golden. Drain well on a kitchen paper.

4. Alternatively, you can try this method instead of deep frying: drizzle some olive oil or vegetable over your eggplant pieces , mix well till coated with oil and place in a moderately hot over and bake till golden brown.

5.Heat a large non stick frying pan or a wok, add ghee and the onion slices. Stir till translucent.

6. Add curry leaves and garlic and stir around for about 1 minute.

7. Lower heat , add spices , and sprinkle a little water about 1 tbsp , to prevent the spices from burning, mix everything together.

8. Add dried fish, and the eggplants. Stir fry till cooked through and all the spices have coated the eggplants, about 2-3 minutes.
Serve with plain rice and a mild curry