2 large eggplants
4 cloves garlic
more olive oil
1 large onion
1 teaspoon coriander
1/2 teaspoon cumin
2 teaspoons mild curry powder
4 tomatoes, sliced
juice of half a lemon
1 teaspoon garam masala
1 cup parsnip, thinly sliced
2 medium zucchini
Slice the eggplant. Fry eggplant in the oil until soft.
Add the minced garlic and some salt. Cook for a further 3 minutes; then transfer eggplant to a plate and set aside.
Slice the onion, then fry it in the additional oil until soft. Add the coriander, cumin and curry powder and fry until fragrant.
Add the eggplant back to the pan and half a cup of water. Cook gently for a few minutes.
Add the sliced tomatoes and simmer for a few more minutes. Adjust the liquid to the desired consistency.
Add the lemon juice and garam masala. Serve on basmati rice with crispy fried parsnip and fried zucchini.