Eggplant-Peanut Curry

INGREDIENTS

1 eggplant (diced, seeds removed) 🍆
olive oil
salt
garlic powder

1 tsp black mustard seeds
1 tsp cumin seeds
1 tsp curry powder
1 tsp turmeric
1 tbsp minced garlic 🧄
1 tsp ginger powder (or 1 tbsp grated fresh ginger)
½ red onion, chopped 🧅

3 roma tomatoes, chopped 🍅
1 tsp ground coriander
1 tsp ground cumin
2 tsp red chili flakes (or to taste)

4 tbsp lightly salted peanuts 🥜
2 tbsp toasted sesame seeds

DIRECTIONS

• Use a spice grinder to grind peanuts and sesame seeds into paste. Add water to thin and set aside.

• Heat olive oil on high. When hot, add eggplant. (May need to work in batches. All eggplant pieces in pan should be touching the bottom.)

• Sprinkle with salt and garlic powder, then stir fry until bronze. Remove from pan.

  If working in batches, add more olive oil before stir frying remaining eggplant.

• Heat 2 tbsp olive oil. Add mustard and cumin seeds and fry for 15 sec.

• Add curry, turmeric, garlic, ginger, and onion. Stir fry until onions soften.

• Add tomatoes, ground coriander/cumin, and chili flakes. Cook until tomatoes soften.

• Add reserved eggplant and mix well.

• Add reserved peanut-sesame sauce and mix well. Taste test and add salt as necessary.