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        Calories
        945
        Fat
        34g
        Saturates
        5g
        Protein
        24g
        Carbs
        129g
        Sugars
        25g
        • Calories
          945
        • Fat
          34g
        • Saturates
          5g
        • Protein
          24g
        • Carbs
          129g
        • Sugars
          25g

        Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

        • Calories
          945
        • Fat
          34g
        • Saturates
          5g
        • Protein
          24g
        • Carbs
          129g
        • Sugars
          25g

        Mediterranean

        Tomato and eggplant curry with buttered millet

        About

        Meat dishes may grab the spotlight at iftar, but don't let meat-heavy buffets turn you away. Add some veggie and vegan goodness this Ramadan with (most of) these inspirational dishes and provide a welcome change for all.

        Ingredients

        Order Ingredients

        Method

        1. Chop the top off the eggplant, then dice into small pieces. Place in a large bowl, sprinkle over the salt and then mix well to evenly distribute. Set aside for 20-30 minutes.
        2. Place a saucepan over medium-high heat. Add a splash of olive oil then add the millet. Cook, stirring often for a minute or two. Remove from the heat and carefully add 400ml of cold water. Return to the heat, add a good pinch of sea salt and bring to the boil. Reduce heat to the lowest setting, cover with a lid and cook for 20 minutes. Remove from the heat and wait for five minutes before fluffing it up with a fork. Add the splash of extra virgin olive oil and set aside until later.
        3. Squeeze as much liquid from the eggplant as you can. Heat a large frying pan over medium heat and cook the eggplant for 4-5 minutes, stirring often until golden and tender.
        4. Add the garlic and ginger and cook whilst stirring for 30 seconds, add the spices and cook 20 seconds or so until fragrant. Add chopped tomatoes and a touch of water and reduce the heat and partially cover the pan with a lid and cook for 10-12 minutes until the tomatoes have formed a thick sauce.
        5. Taste and adjust seasoning and add lemon juice. Serve curry with buttered millet and scatter with coriander leaves.
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