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from: Eastern Africa | cooking method: boiling-simmering

Mchuzi wa Biringani (Eggplant Curry)

Eggplant -- called Aubergine in Europe, Garden Egg or Guinea Squash in Western Africa, and Brinjal in India -- is native to Asia, and has long been used in Asian, Middle Eastern, Mediterranean, and African cuisine. The Swahili word for eggplant is Biringani, and Mchuzi wa Biringani (Eggplant Curry) is a favorite of the Swahili people all along the coast of Eastern Africa.

What you need

• a few tablespoons cooking oil
• two onions, chopped
• one or two teaspoons curry powder -- or -- similar amount of a combination of turmeric, cumin, coriander, cardamom, et cetera
• two cloves of garlic, minced
• one spoonful of grated ginger (powdered ginger is different, but acceptable)
• one or two hot chile peppers, cleaned and chopped
• two large eggplants, or several small ones; chopped, lightly salted, and squeezed to partially remove moisture
• three or four potatoes, chopped (optional)
• two or three tomatoes, peeled and chopped
• one small can or tomato paste (optional)
• salt, black pepper, cayenne pepper or red pepper (to taste)
• quarter teaspoon of sugar (optional)
• one cup milk, coconut milk (see the note about coconut milk on the Wali wa Nazi recipe page), or yogurt (optional)

What you do

• Heat oil in a large pot. Sauté onions for a few minutes, then add curry powder, garlic, ginger, and chile pepper. Continue frying over high heat for a few more minutes, stirring continuously.
• Add eggplant and potatoes (if desired). Stir and fry until eggplant begins to brown. Reduce heat. Simmer for ten minutes.
• Stir in tomatoes and tomato paste. Adjust seasoning. Simmer until sauce is thickened and everything is tender.
• Stir in milk, coconut milk, or yogurt (if desired) just before serving. Serve with Chapati or Rice.

Ground or minced meat -- cooked separately with lime juice (or vinegar) and the same spices -- is often added along with the eggplant.

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