Aubergine in tomato and ginger
Can be eaten hot or cold
2.5 cm cube of ginger, peeled and coarsely chopped
6 large garlic cloves, peeled
800 g aubergine, cut into wedges
3 dl vegetable oil
1 tsp whole fennel seeds
1 tsp kalonji
1 tsp whole cumin seeds
350 g tomatoes, peeled and chopped
1 tbsp ground coriander seeds
1 tsp ground turmeric
½ tsp cayenne pepper, or to taste
Blend the ginger, garlic and ½ dl water to a fairly smooth paste. Brown the aubergine wedges on all sides in some of the oil and let them drain in a sieve.
Heat 3 tbsp oil and sizzle the fennel, kalonji and cumin seeds for a few seconds, then add tomato, ginger-garlic mixture, coriander, turmeric, cayenne and salt. Stir and cook for 5-6 minutes or until the mixture becomes thick and pastelike.
Put in the aubergine and mix gently. Cook on low-medium heat, cover, and cook for 5-15 minutes, stirring from time to time and check when the aubergine is cooked.