Tomato & Eggplant Curry
Ingredients: Tomato, Eggplant, Broccoli, Chickpeas, Cashew, Olive oil, Garlic salt, Curry powder, Turmeric, Cumin, Coriander, Black pepper, Onion powder, Sea salt, Mustard seed powder, Star anise
Slice eggplant and sprinkle with a generous amount of sea salt. Let it rest for a couple of hours, after that rinse with water and let it air-dry a little.
Put eggplant on a baking tray with some olive oil, salt and pepper, and bake at 180 C for about 30 minutes.
Soak chickpeas overnight, then cook.
Put sliced tomatoes in a pot, add some sea salt an olive oil and cook on medium heat until tomatoes are fully cooked and forming a thick sauce.
Add some water, all the spices, baked eggplant and cooked chickpeas. Cook on low heat for about 15 minutes.
Add the broccoli, turn off the stove and let them steam for a few minutes.
Put in a bowl, add some cashew on top and serve.