Indian melanzane recipe

Chef-turned-adventurer, David Grier, set out to run from the northernmost Hindu temple in the Himalayan foothills of Kashmir right down to the southern tip of India. He tells the story in India Lost & Found.

(Buy it at Quivertree, R395)

This is his recipe for the Indian melanzane he cooked on his travels – part of a Christmas feast that included ‘Road Runner Chicken,’ ‘Goat So Easy’ and ‘Grilled Banana-Rama.’ For David’s travel advice see the February 2015 issue of Getaway magazine.

Ingredients for Indian melanzane

(eggplant and buffalo cheese with a tomato masala)

• 4 tablespoons ghee or oil
• 1 medium onion, halved and thinly sliced
• 1 tablespoon fresh ginger, peeled and finely grated
• ¼ – ½ teaspoon or 1 chilli, finely diced (depending on how spicy you like it)
• 3 cloves garlic, finely chopped
• 1 tablespoon tomato paste
• 2 teaspoons paprika
• 2 teaspoons garam masala
• 5 fresh tomatoes (or a tin of plum tomatoes), hacked up with a Leatherman, skin on
• ½ cup water
• Salt and freshly ground black pepper
• 3 large eggplants, sliced from top to bottom
• 500g buffalo cheese (can’t remember the Indian name…) or use mozzarella
• 1 tablespoon chopped coriander

Side salad

Mix together:

• 1 red onion, sliced
• 2 firm tomatoes, sliced
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 teaspoons fresh lime juice

Cooking instructions

1. Heat 2 tablespoons of ghee in a pot on medium heat until it begins to sizzle.
2. Add the onion and cook until it’s soft and lightly golden brown, about five minutes.
3. Stir in the ginger, chilli and garlic and cook for a minute. Add the tomato paste, paprika and garam masala and cook for a minute.
4. Add the tomatoes and water and cook, stirring occasionally, until it’s slightly thickened. Season to taste with salt and pepper.
5. Sprinkle salt and pepper on the eggplant slices.
6. Heat 2 tablespoons of ghee in a pot on medium heat until it begins to sizzle.
7. Fry the eggplant until it’s golden brown and soft, then set aside.
8. Cut the cheese into finger-thick strips. Place a strip of cheese in each eggplant slice and roll it up, then put it on a platter and spoon the tomato masala
   sauce over it.
9. Serve garnished with coriander, and a side salad.