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Ingredients
US|METRIC
4 SERVINGS
- 12 Japanese eggplant (halved lengthways)
- 140 mL vegetable oil
- 1 Spanish onion (finely chopped)
- 15 grams ginger (finely grated, 3cm piece)
- 2 garlic cloves (finely chopped)
- 3 cardamom pods (bruised)
- 3 cloves
- 2 tsp. ground cumin (each, coriander and chilli)
- 1/2 star anise (each, and cinnamon quill)
- 1/2 tsp. brown mustard seeds
- 1/4 tsp. fennel seeds
- 1 sprig fresh curry leaves
- 125 mL tomato passata (½ cup)
- 125 mL sambal (asli, see note, ½ cup)
- 2 vine ripened tomatoes (coarsely chopped)
- caster sugar (To taste:)
- coriander (To serve:)
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