Eggplant (Aubergine) -Spinach Curry - cooking recipe

Ingredients

1 large eggplant, cut into 1 1/2 centimeter cubes, with skin
2 teaspoons kosher salt
2 tablespoons brown mustard seeds
2 tablespoons canola oil
1 large onion, diced
6 garlic cloves, minced
2 tablespoons fresh ginger, minced
1 teaspoon cumin, ground
1/2 teaspoon coriander, freshly ground
1/2 teaspoon cardamom, freshly ground
1/2 teaspoon garam masala
1/4 teaspoon cayenne
1/4 teaspoon ground cloves
1 (796 ml) can diced tomatoes
2 (300 g) packages frozen spinach, thawed and drained
3/4 cup plain yogurt
3/4 cup cilantro, chopped

Preparation

Put eggplant cubes in colander over large bowl, sprinkle with kosher salt, and let stand for 30 minutes to sweat. Pat dry and remove excess salt with paper towels or clean dishcloth. (Careful, this juice stains!).
Toast mustard seeds in a small dry non-stick pan over medium-low heat until they turn grey and begin to pop. Remove from heat and reserve in a small bowl.
Place eggplant in a mid-sized steamer and cook for about 10 minutes, until eggplant is soft and tender but not mushy. Remove from heat and reserve.
Heat canola oil in large pot over medium heat. Add onion and saute until golden. Stir in garlic, ginger, and all other spices, being careful to avoid scorching.
After 1 minute, add spinach and tomatoes. Raise heat to high and boil for 2 minutes, stirring often. Turn heat down to low and simmer with lid on for 20 minutes to allow flavours to blend.
Stir in reserved mustard seeds and eggplant. Once eggplant is hot, stir in yogurt and chopped cilantro. Remove from heat.
Serve alone on a bed of rice, or with a beef curry and naan bread.