Vegan
Gluten freeMchuzi wa biringanya
Aubergine in coconut sauce
Mchuzi wa biringanya: Mombasa aubergine in a tomato and coconut sauce
Swahili households along the Kenyan coast cook this aubergine mchuzi on meatless days and during Ramadan iftar spreads, spooning it over wali wa nazi or mopping it up with chapati. Chunks of aubergine are browned first, then simmered in tomato, garlic, cumin and turmeric before coconut milk turns the sauce silky and orange-gold. It should be soft and almost melting, with a gentle warmth from the chilli and a squeeze of lemon to lift it. Aubergine drinks oil like a sponge, and pouring in more oil while it fries is where it goes wrong; fry it in two batches in a hot pan and it browns without turning greasy. Chef's tip: toast the cumin in the oil until it darkens a shade before the onions go in; it gives the sauce its coastal depth.
- Prep
- 10 min
- Cook
- 30 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 300 kcal
Ingredients
- 2 auberginesabout 600 g, cut into 3 cm chunks
- 1 tsp salt
- 4 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 onionfinely chopped
- 4 cloves garliccrushed
- ½ tsp ground turmeric
- 1 green chillifinely chopped
- 3 ripe tomatoesgrated
- 1 tbsp tomato paste
- 1 ¾ cups coconut milk
- 1 tbsp lemon juice
- 1 handful fresh coriander (dhania) (optional)chopped
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Method
0/7 doneStep 1: Toss 2 aubergines with half of the ½ tsp salt in a bowl and set aside while you prepare everything else.
10 minStep 2: Heat half of the 2 tbsp vegetable oil in a wide pan over a medium-high heat. Brown half the aubergine, turning, until golden on most sides, then lift out. Repeat with the rest of the 2 tbsp vegetable oil and aubergine.
10 minStep 3: Lower the heat to medium. Add 1 tsp cumin seeds to the oil left in the pan and sizzle until they darken a shade and smell nutty, about 30 seconds.
Step 4: Add 1 onion and fry until soft and golden.
5 minStep 5: Stir in 4 cloves garlic, ½ tsp ground turmeric and 1 green chilli for 1 minute, then add 3 ripe tomatoes and 1 tbsp tomato paste. Cook until thick and the oil starts to separate.
6 minStep 6: Return the aubergine, pour in 1 ¾ cups coconut milk and add the remaining ½ tsp salt. Simmer gently, uncovered, until the aubergine is very soft and the sauce has thickened enough to coat it.
10 minStep 7: Stir in 1 tbsp lemon juice, taste for salt, scatter with 1 handful fresh coriander (dhania) and serve with coconut rice or chapati.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 4 g
- Carbs
- 17 g
- Fat
- 25 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mchuzi wa biringanya take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of onion?
- 2 shallots per onion.
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