Eggplant curry with tomato and Golden Chai

INGREDIENTS
4 people

400 g cherry tomatoes cut in half
2 large aubergines, cut into quarters and then into 5 mm slices
Oil for frying
1 finely chopped onion
4 cm grated ginger
4 finely chopped cloves of garlic
2 tsp Golden Chai
1 teaspoon ground coriander
1 teaspoon ground cumin
50 ml water
1/2 teaspoon sugar
Salt and freshly ground black pepper

HOW TO DO IT

Fry the onion in 2-3 tbsp oil over medium heat until the onion is golden brown. Add the garlic and ginger and fry for a few more minutes. Stir the Golden Chai, coriander and cumin together in 50 ml water and stir in, add the tomatoes and simmer covered for 15 minutes with 1/2 tsp. sugar and a good pinch of salt. Add the aubergines and simmer over low heat for a good 20 minutes, until the aubergines are completely tender. Season with salt, pepper and sugar and serve

Recipe by Marie Havnø Frank