The gorgeous small purple and white striped ‘graffiti’ eggplant have an edible thin skin and minimal seeds. They’re great for roasting, frying and in wet dishes.

Using Torello Farm’s delicious kasundi makes this a very delicious and easy to make vegan curry that’s even more delicious the next day.

 serves 4-6

sea salt

400g ‘graffiti’ eggplants (or Japanese eggplant*), stem removed

vegetable oil, for frying eggplant

2 tablespoons extra virgin olive oil

1/3 cup Torello Farm kasundi, for mild-spicy flavour

400g Roma tomatoes (about 4 large), coarsely chopped

small handful plucked coriander leaves

Have ready a bowl of salted water (about 1 tablespoon of salt dissolved in 1 litre water). Cut each eggplant lengthways into six wedges and place in the salted water to avoid discolouring. Set aside for 15 minutes.

Drain the eggplant well, then transfer to a clean tea towel and pat to dry. Heat enough vegetable oil in a wok or medium frying pan to a 1cm depth, over a high heat. Working in three batches, cook the eggplant for a minute until golden brown, tossing occasionally to cook evenly. Transfer to a plate covered in paper towel to drain. Repeat frying with the remaining eggplant.

 Meanwhile, heat the olive oil in a medium heavy based saucepan over a medium heat. Add the kasundi and stir constantly for 30 seconds until aromatic and the oil separates from the paste. Add the tomatoes, stir to combine and cook for 10 minutes. Stir in the eggplant and 1 cup of water. Bring to a boil, then quickly reduce the heat to a low simmer. Cover with lid and cook for 30 minutes, stirring occasionally. Remove the lid and cook for another 10 minutes to reduce liquid to thick sauce consistency. Season with salt, if necessary.

 Serve warm or at room temperature scattered with coriander leaves. Use as an accompaniment to any griiled meats, or serve with cooked grain or legumes.  Dollop over smashed avocado on toast topped with a fried egg.

 Store in an airtight container in the fridge for up to 4 days.

 *note If using Japanese eggplant, cut across the length into 3cm chunks. It is not necessary to soak in salted water.

Recipe by Fiona Hammond, February 2023