Brinjal curry made with onions, spices, coconut milk and Get Sauced Antipasti Sauce; sweetly set off with balsamic grilled black figs.
The base of this curry was inspired by Yudhika Sanjani's famous brinjal curry. This delicious curry is robust in flavour and perfectly matched with the spongy nature of the brinjal allowing it to take on the full flavour of the sauce.
Slice 2 brinjals into rounds and fry them off in a bit of oil, browning both sides, set aside. Fry 1 chopped onion with half a teaspoon of salt until soft, then add spices, 1 teaspoon of each, ground coriander, ground cumin, chilli powder, garam masala, turmeric and 2 crushed cloves of garlic. Stir for a minute then add 1 chopped tomato and half a cup of Get Sauced Antipasti Sauce. Cook until the tomato has broken down then add 1 (400g) tin of coconut milk. Reduce heat and simmer for about 10 min. Squeeze over the juice of half a lemon, 1 or 2 teaspoons of maple syrup or sugar and season with salt and pepper to taste. Finally, add the brinjal. Leave the curry to stand to allow the brinjal to take on the flavour of the sauce and to thicken.
One doesn't necessarily think to grill figs but grilled with balsamic vinegar this fruit is divine! Halve figs, drizzle with balsamic vinegar and grill until slightly shrunken and sticky.
Serve the curry with brown rice or on a bed of spinach, add a generous dollop of Get Sauced Antipasti Sauce, garnish with fresh coriander and top with the grilled figs.