oil for roasting pan
2 eggplant; stem end removed, cut into 1″x3″ sections
2 Tablespoons coconut oil
1 onion; chopped
1/2 teaspoon sea salt
1 stalk celery; chopped
1 carrot; chopped
3 cloves garlic; crushed
1 inch piece fresh ginger root; minced
1 Tablespoon balti seasoning
1 teaspoon turmeric powder
1/2 cup crushed tomatoes
(1 1/2 cups basmati rice; soaked and cooked)
Preheat oven to 350. Oil a large cast iron skillet or baking pan. Arrange eggplant in a single layer on the skillet/pan and roast for 30-45 minutes; until soft and beginning to get golden.
Meanwhile, preheat a large pot over medium-low heat. Add coconut oil, onion and salt. Cover and saute 5 minutes. Add celery, carrot, garlic and ginger; stir, cover and saute 5 minutes. Add the balti seasoning, turmeric and 1/4 cup water, stir and saute 5 minutes. Add the crushed tomatoes stir and remove from heat until the eggplant is done.
Add the roasted eggplant and enough water to barely cover the eggplant, stir, cover and simmer several hours on very low heat.
I served this over basmati rice with a cucumber salad (see below) and a chop salad. Have hot pepper flakes on the side for those that want it spicy and salt and pepper to taste.
1 cucumber; thinly sliced into circles
1/4 teaspoon sea salt
pinch white pepper
2 Tablespoons fresh pressed lemon juice
Combine all ingredients, toss and set aside for 5 minutes. Toss and set aside for another 5 and repeat a few times. The salt will remove some water from the cucumbers and they will also be coated nicely with the tang of the lemon.