Ingredients
- ¼ cup (60ml) vegetable oil, plus 2 tbs extra
- 2 large eggplants (around 800g), cubed into 3cm pieces
- 2 small onions, peeled and chopped
- 3 garlic cloves, peeled and crushed
- 2 cm piece ginger, finely chopped
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- ½ tsp ground cardamon
- ½ tsp ground cinnamon
- 1 tsp fenugreek
- 2 tbsp tomato paste
- 3 cups (750ml) vegetable stock
- 2 x 400g cans chickpeas, drained
- Mint and coriander leaves, to garnish
- Lime wedges, to garnish
Wholemeal Roti
- 2 ½ cups plain wholemeal flour
- 1 cup plain flour
- 2 tsp baking powder
- 1 tsp salt
- 2 garlic cloves, crushed
- 1 ½ cups (375ml) warm water
- 60g butter, melted
Serves: 6
Prep Time: 20 minutes + Resting Time
Cooking Time: 25 minutes
Method
- To make the Wholemeal Roti, sift flours, baking powder and salt in a large bowl; pour in any husks left in the sifter. Make a well in the centre; add garlic and water and mix to form a soft, sticky dough. Turn onto a lightly floured bench and knead for 5 minutes or until smooth. Place in a lightly greased bowl; cover with plastic wrap and rest for 1 hour.
- Line a large tray or board with baking paper. Turn dough out onto a lightly floured surface, and knead until smooth. Divide into 8 balls; shape each ball into a 1cm-thick round. Place onto the prepared tray; cover with plastic wrap. Set aside to rest for 15 minutes. Place rounds on a lightly floured surface. Using a rolling pin, roll each ball out to a 22cm disc.
- Heat a large frying pan or griddle plate over medium-high heat level (induction setting 8). Brush one dough disc with melted butter. Cook, butter side down, for 1 minute or until lightly browned and puffed. Brush top with butter. Turn. Cook for 1 minute or until lightly browned and puffed. Transfer to a plate. Cover with foil. Repeat with the remaining roti; place in the keep warm function of your oven while making the curry.
- Heat oil in a large saucepan over high heat; in batches, add eggplant, and cook until soft and golden. Drain and set aside.
- Using the same pan, heat extra oil over medium heat. Add onion, garlic and ginger and cook for 5 minutes or until softened. Add cumin, coriander, cardamom, cinnamon and fenugreek; cook for 2 minutes or until aromatic. Add tomato paste and cook for 1 minute. Add vegetable stock; bring to a boil; simmer for 10-15 minutes, or until slightly thickened. Add eggplant and chickpeas. Cook until heated through. Serve with mint, coriander, and wholemeal roti.
Recipe Notes
Roti can be made in advance; wrap in foil and heat in the oven when needed. Use store bought roti if you prefer. Lentils or canned beans can be substituted for chickpeas.
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