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.

Mchuzi wa Biringani Recipe

Mchuzi wa Biringani is a favorite of the Swahili people all along the coast of Eastern Africa.

Prep Time15 minsCook Time25 minsTotal Time40 minsYields6 Servings

Ingredients

 3 tbsp cooking oil
 2 onions, chopped
 2 tsp curry powder — or — similar amount of a combination of turmeric, cumin, coriander, cardamom, et cetera
 2 cloves of garlic, minced
 1 tsp spoonful of grated ginger (powdered ginger is different, but acceptable)
 1 chile pepper, cleaned and chopped
 2 large eggplants (or several small ones) chopped, lightly salted, and squeezed to partially remove moisture
 3 potatoes, chopped (optional)
 3 tomatoes, peeled and chopped
 ¾ cup tomato paste (optional)
 salt (to taste)
 black pepper (to taste)
 cayenne pepper or red pepper (to taste)
 ¼ tsp sugar (optional)
 1 cup milk or coconut milk or yogurt

Instructions

1

Heat oil in a large pot. Sauté onions for a few minutes, then add curry powder, garlic, ginger, and chile pepper. Continue frying over medium heat for a few more minutes, stirring continuously.

2

Add potatoes (if desired). Stir and fry until potato begin to become tender. Add eggplant. Stir and fry until eggplant begins to brown. Reduce heat. Simmer for ten minutes.

3

Stir in tomatoes and tomato paste. Adjust seasoning. Simmer until sauce is thickened and everything is tender.

4

Remove from heat. Stir in milk, coconut milk, or yogurt (if desired) just before serving.

Ingredients

 3 tbsp cooking oil
 2 onions, chopped
 2 tsp curry powder — or — similar amount of a combination of turmeric, cumin, coriander, cardamom, et cetera
 2 cloves of garlic, minced
 1 tsp spoonful of grated ginger (powdered ginger is different, but acceptable)
 1 chile pepper, cleaned and chopped
 2 large eggplants (or several small ones) chopped, lightly salted, and squeezed to partially remove moisture
 3 potatoes, chopped (optional)
 3 tomatoes, peeled and chopped
 ¾ cup tomato paste (optional)
 salt (to taste)
 black pepper (to taste)
 cayenne pepper or red pepper (to taste)
 ¼ tsp sugar (optional)
 1 cup milk or coconut milk or yogurt

Directions

1

Heat oil in a large pot. Sauté onions for a few minutes, then add curry powder, garlic, ginger, and chile pepper. Continue frying over medium heat for a few more minutes, stirring continuously.

2

Add potatoes (if desired). Stir and fry until potato begin to become tender. Add eggplant. Stir and fry until eggplant begins to brown. Reduce heat. Simmer for ten minutes.

3

Stir in tomatoes and tomato paste. Adjust seasoning. Simmer until sauce is thickened and everything is tender.

4

Remove from heat. Stir in milk, coconut milk, or yogurt (if desired) just before serving.

Mchuzi wa Biringani
IngredientsDirections

Serve with Chapati or Rice.