Kapha: light, dry and well-spiced
Eggplant Curry/Dip
This is one of my favourite dishes because it doubles deliciously as a dip with homemade crackers and as a main curry with roti/paratha. Spicy and lusciously velvety, it’s the perfect light meal for a kapha dosha. Serves 4
1 large eggplant
3 tablespoons oil
1 onion, sliced
1 400g tin of whole tomatoes
3 garlic cloves, crushed
¼ teaspoon turmeric
½ teaspoon ground cumin
¼ teaspoon salt
½ teaspoon paprika
½ teaspoon chilli powder
Crushed pistachios or other nuts to garnish
Poke holes all over the eggplant, leaving the stalk on. Place on an oven tray under a hot grill and cook for 15-20 minutes, turning regularly, until soft and split.
While the eggplant is cooking, heat the oil in a pan over medium heat and add the sliced onions. Cook until pale golden, then add the tomatoes, garlic and all the spices and cook over
