Aubergine/Eggplant Moju - another method

Ingredients

2 large Eggplants/brinjal

1 cup of Dates

2 tbsp ground Mustard 

2 tbsp vinegar

1 tsp crushed Garlic

1 tsp crushed Ginger

2 Green chili

1 tsp brown sugar

1 tsp chili powder

Salt and pepper to taste

Method 

Cut the eggplant into strips and marinate in salt and turmeric for about 10 minutes to 

remove excess water. Heat oil in a pan and fry the eggplant until golden brown, keep to drain.

Wash and cut Aubergine/eggplant	Deep fried Aubergine/Eggplant

Crush the garlic and ginger in a grinder. Slice the green chili length wise.

Soak the dates for 15 minutes with just enough water to cover the top of the dates. Then strain the water and add the dates in a blender and add 2 spoons of the water. Keep moving the mashed dates with a spoon into the blender as it comes up to the side of the jar.

Then drain excess oil and sauté garlic, ginger, and green chili in the oil until fragrant.

Add mustard, vinegar, sugar, dates, chili powder and cook until the mixture is sweet and sticky. I used mustard paste which I have already made and kept in the fridge. I added the vinegar to the pan.

Ingredients	sauté garlic ginger green chili and blended dates	Deep fried Aubergine added

The date mix should be sweet and sicky. Then mix in the fried eggplant and season with salt and pepper to taste.

All Ingredients added	Liquid being dried out	Aubergine/Eggplant Dates

 NB: This Aubergine/Eggplant Moju can be served with rice or as a side dish. It tastes better when kept for a few days!!