Sid Sahrawat’s Charred eggplant with feta and Madras curry sauce
Serves 4 as an entrée or 2 as a main
Ingredients
2 small red onions
Juice of 1 orange
juice of 1 lemon
Two large eggplants
2 teaspoons olive oil
Salt to taste
One teaspoon of Cassia at home garam masala
½ teaspoon chilli powder
Cassia at Home Madras Curry sauce
100 gms feta
½ cup Pomegrante seeds (optional)
Handful of fresh mint or coriander leaves picked
Method
- Slice the red onions thinly into rounds. In a bowl add the orange and lemon juice, season with salt and then add the red onions, cover and leave in the fridge for at least 20 minutes to pickle, the onions can be left overnight to pickle as well.
- Cut the eggplants vertically leaving the stems on. Score the eggplant flesh. Rub the oil into the eggplant. Add salt, garam masala and chilli powder and massage into the eggplant.
- Heat a grill or fry pan on high heat. Add the oil and when its hot place the eggplant marinated side down to cook for 4 minutes, lower the heat to medium high and cook for a further 4 minutes. Turn off the heat and set aside. If the eggplant dries out a little bit just add a splash of extra oil.
- In a sauce pan warm the contents of a jar of Madras curry sauce for 3 -4 minutes. Place a spoonful of sauce in the middle of each plate.
- Place the eggplant half on top of the sauce on each plate.
- Crumble feta on top of each eggplant.
- Garnish with pomegranate seeds, pickled onion rings and herbs.