Saucy Eggplant and Peanut Curry

This one was never going to make the cut but it surprised us with it's moreish saucy-ness and Craig begged to to add it to the site. Inspired by the fresh Kaffir Lime leaves and an eggplant purchased today at the sunday market,I went for the thai flavours. i left the chilli out so that the fussy toddler might be persuaded to try it but I shouldn't have bothered cos she turned her nose up and ate a dinner of cherry tomatoes, broccoli and bread.

1 large eggplant
3T cooking oil (peanut would be great)
1 onion
1T grated ginger
2t cumin
2t coriander
1/2t turmeric
2 fresh kaffir lime leaves (roll and cut into thin slivers)
1/3c tomato paste
1 can chopped tomatoes
1 c water
1/4c crunchy peanut butter
Handful of fresh coriander leaves
To taste
1T brown sugar
1T lime or lemon juice
Fish sauce or salt
Fresh or dried chilli


Cut eggplant into cubes around 1.5cm, fry in wok or large pot with a couple of sluggs of oil - cook until browned (about 10 to 15 mins - you will need to stir so they don't stick. Put to one side when cooked.

Add another slug of oil and fry chopped onion, tumeric, cumin, coriander, kaffir leaves, and ginger until onion is transparent.

Mix tomato paste into onion and spices and cook for another minute.

Add eggplant, tomatoes, water and sugar and cook for about 15mins.

Put peanut butter into a bowl and mix with a little of the liquid from the curry, then add to curry in pot and cook for another 5 mins.

Turn off heat and add fresh coriander, lime (or lemon juice) and a splash of fish sauce or salt.

Now taste and adjust the sweet, salt, heat and sour to suit our palate.