Curry eggplant and cherry tomatoes

Of course it’s good barbecue weather, but after a few days of meat and fish, scorching it’s time for something different. Spicy food is always delicious with warm weather. To cool you just drink a cold beer. And the mouth is sufficient to extinguish a bite Greek yogurt or raita.

This is a vegetarian curry with a meaty bite, thanks to the eggplant. May vary with zucchini or (sweet) potato. The first potato or cook.

Ingredients:
| Cooking time 20 minutes | recipe for 2 |
• 1 onion, chopped • 2 cloves garlic, chopped • piece ginger, grated • 1 / 2 red pepper • 1 eggplant, sliced ​​• 250 g cherry tomatoes, halved • 1 tsp coriander seeds • 1 / 2 tsp cumin • 1 tsp black mustard seeds • 1 tsp turmeric • Salt and pepper • Oil

Preparation:

1. Roast the cumin and coriander in a dry frying pan. When the spices begin to smell, you can do them in a mortar. Rub the herbs finely. Fry the onion in a little oil. After a few minutes add the garlic, ginger and chilli and fry briefly. Scoop the onion from the pan.

2. Fry the eggplant over high heat. If needed, a little oil. After waiting a few minutes the onion to the pan. Add the coriander, cumin, turmeric and mosterzaad there, fry briefly and add the halved cherry tomatoes to. Bake until the tomatoes just begin to soften. Possibly add a small splash of water to make the sauce smoother. Season to taste with salt and pepper.

3. Serve the curry with rice and a little Greek yogurt. It gets even tastier with some naan bread and mango chutney.