Summary

Ingredients

• 2 small eggplant (s)
• 400 g tomato (s) (can), diced
• some olive oil
• 6 large clove (s) garlic
• 2 medium onion (s)
• 1 piece (s) ginger, approx. 3 cm
• 1 handful cranberries or, alternatively, raisins
• Salt and pepper, Pul Biber (hot paprika)
• Curry powder (tandoori curry powder)
• Coriander, ground
• 1 cup basmati
• 2 small tomato (s), firm, pitted, finely diced
• 1 cup natural yogurt
• 1 handful coriander greens, finely chopped
• 0.5 ½ lime (s), the juice from it

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Instructions

1. This food is - as far as I know - an Indian dish. I did eat it at a Mediterranean specialty restaurant though. Since I couldn`t find the recipe anywhere, I tried my hand at cooking and this recipe is the result of my experiment.
2. A little hint: The preparation is not difficult, but it takes a long time. So plan enough time! I recommend preparing all the ingredients as indicated and putting them aside to hand so that there is no stress while cooking.
3. Wash the eggplants and cut into 1/2 cm thick slices. Then season with salt and set aside. This way the eggplants will draw water and won`t taste like rubber sole later on.
4. Peel the onions, cut into fine rings and gently fry in a pan with olive oil (but do not let them brown). Peel the garlic and finely chop it with a reasonable knife, then set aside 2/3 of it for the tomato sauce and 1/3 of it for the yogurt sauce. Peel and finely chop the ginger. Deglaze the onions with the canned tomatoes and add 2/3 of the garlic and ginger. Season the tomato sauce with the spices. Now add the cranberries or raisins and simmer gently. Let the tomato sauce thicken until it has a mushy consistency. Stir every now and then.
5. Meanwhile, dab the water from the aubergine slices with kitchen paper. Fry the aubergine slices on both sides in a pan with olive oil. Layer the aubergine slices between kitchen paper (because of the fat!) On a plate and set aside. Now you can heat up the oven to 200 ° C.
6. Then prepare the yoghurt sauce: Season the natural yoghurt with a little lime juice, the remaining garlic and half of the chopped coriander greens. Keep the yogurt sauce in the refrigerator until serving.
7. Now layer the eggplant and tomato sauce alternately in a baking dish.
8. Let the aubergine and tomato dish stew in the preheated oven at 180 ° C - 200 ° C for approx. 15-20 minutes. At least now, the aromas will explode.
9. In the meantime, prepare the basmati rice according to your preferred method or according to the package instructions (I let it cook in double the amount of water and later pour off the excess water).
10. While the eggplant and tomato dish is braising in the oven and the rice is cooking, wash and core two small tomatoes and cut them into very small cubes. Mix the diced tomatoes and the remaining half of the chopped coriander greens into the finished rice.
11. Arrange the eggplant tomato dish with rice on plates and serve with the chilled yogurt sauce.
12. As you can see from the recipe description, the consistency of the eggplant and tomato dish will be rather mushy. In this case, however, this is not a glitch, it is desired. The amount of ingredients should actually be enough for more than two people, but despite all our resolutions, we never leave more than a decent bite.