Biringani is the Swahili word for “aubergine”, also known as Eggplant (North America), Guinea Squash, Garden Egg, or Brinjal (India). Originally native to Asia, it’s been a long-time staple part of the diet in Asia, the Middle East, the Mediterranean and Africa. This dish is a common dish along the eastern coast of Africa.
Swahili Mchuzi wa Biringani (Aubergine Curry)
cooking oil (amount and kind to taste; I use virgin coconut oil)
1-2 onions, chopped
1-2 tsp. Curry powder
2 cloves garlic, minced
1 tsp. Grated ginger
1-2 hot chili peppers, cleaned and chopped (optional; if you don’t wish to handle fresh hot peppers, add your favourite substitute)
1-2 large aubergines, or several small ones; chopped, lightly salted, and squeezed to partially remove moisture
3-4 potatoes, chopped (these add a silky texture)
2-3 tomatoes, peeled and chopped (fresh & blanched, or tinned)
1-2 finger-lengths of tomato paste (optional)
salt, black pepper (to taste)
1 C. Milk, coconut milk, or yoghurt
Heat oil in a large pot. Sauté onions for a few minutes, then add curry powder, garlic, ginger, and chili pepper. Continue frying over high heat for a few more minutes, stirring continuously.
Add aubergine and potatoes. Stir and fry until the aubergine begins to brown. Reduce heat. Simmer for ten minutes.
Stir in tomatoes and tomato paste. Adjust seasoning. Simmer until sauce is thickened and everything is tender.
Stir in milk, coconut milk, or yoghurt just before serving.
Serve with Chapati or Rice.