Eggplant Curry

• 350g eggplant
• 1 clove garlic, finely crushed
• 1 tsp finely grated fresh root ginger
• 3 Tbsp tamarind paste
• 1/8 tsp ground turmeric
• 1/2 tsp salt
• 2 tsp sambal olek 
• 3 cloves garlic
• 1 tsp vegetable oil 
• Juice of two limes
• 400ml  coconut cream
• 2 fresh hot green chillies, very finely chopped

To prepare the eggplant, slice it into rounds about 1 cm  thick. Stack a few slices on top of each other, and slice again into 1 cm thick "matchsticks".

Put the aubergine pieces into a bowl. Add the crushed garlic, ginger, tamarind paste, turmeric, salt and chilli powder. Mix well and set aside for at least 15 minutes to marinade. Pour off any liquid that has accumulated in the bottom of the bowl just before you are ready to make the dish.

Peel the whole garlic cloves and mash lightly but leave whole. Heat the oil in a frying pan over medium-high flame, then add the mashed cloves and stir until they brown lightly. Add the aubergine pieces and continue to stirfry until they are cooked to the consistency you like. Remove from heat briefly and stir in the coconut milk, fresh coriander and chopped green chillies. Return to the heat and stir just until it starts to simmer, then serve.