I never tire of discovering the cuisine of the world Julie Andrieu . After Italy linguine with lemon and basil and Great Britain with cupcakes tea Lords chocolate steamed , I wanted to go to India.
There are few recipes from that country and eggplant vindaloo was quickly pulled out of the game by the simplicity of implementation, the spices used and the fact that this support could be made in advance. This suited me well in my schedule.
I served this eggplant vindaloo with a fish dish with coconut milk and rice. Usually, it would seem to be prepared with pork in its non-vegetarian version. And his name? It comes from the vinegar, an ingredient unknown in India until Vasco da Gamma arrives and the first Portuguese settle.
Julie uses balsamic vinegar, which I followed to the letter. And the result is really good even if it comes from Italy! Given a few (maybe not enough), I have not found vinegar typical of Portugal. I imagine that with a sweet cider vinegar, this should give a good result.
Eggplant Vindaloo
Serves 6 1 kg aubergines
400 g canned chopped tomatoes 30 cl
boiling water 4 cloves garlic
2 cm ginger root 1
teaspoon fenugreek seeds
4 tablespoons olive oil 1 tablespoon
curry powder
1 teaspoon cinnamon
2 teaspoons cumin seeds 2 drops of Tabasco
1 tablespoon powdered sugar 1 tablespoon
Coffee
thyme 2 tablespoons balsamic vinegar salt
Preparation.
Wash and dry eggplant. Trim ends and cut into slices 1.5 cm thick, then cut each slice into 6 pieces. Peel and chop the garlic and ginger. Crush the cumin fenugrecet to crush them. Cooking.
In a saucepan, heat oil and add spices. Let fry for a minute, add garlic and ginger. Mix. After one minute, add the eggplant, Tabasco, sugar and thyme. Mix well and allow to melt for 5 minutes. Pour the tomatoes and vinegar. Add 30 ounces of boiling water with salt. Mix. Cover and cook for 50 minutes, stirring from time to time. Remove the lid at the end of cooking to reduce liquid. Serve warm or cold. 
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