Baigan Tamatar (Indian spiced eggplant & tomatoes)

To make clarified butter gently melt unsalted butter over low heat until the butter breaks down and three layers form. Remove the white foam at the top (the whey proteins) with a spoon. The milk solids will drop to the bottom of the saucepan and form a milky layer of sediment. What is left in the middle is a pure golden-yellow liquid called clarified butter. Remove the saucepan from the heat. Let the butter sit a few minutes to allow the milk solids to further settle to the bottom. Strain the mixture through a fine sieve. The liquid collected is the golden-yellow clarified butter or butterfat.

Author:Micky Stone
Category:Main Courses


2 tbsp. clarified butter
onion, sliced
garlic cloves, sliced
1 tsp. ground coriander
1 tbsp. cinnamon
1 tsp. chili powder
1 tsp. ground pepper
1 tsp. salt
1 lb. eggplant, cut into 1-inch cubes
1 lb. tomatoes, cut into 1-inch cubes
1 lb. firm tofu, cubed
2/3 cups water


  1. Melt butter in a heavy pan; add onion and garlic, sautéing until translucent.
  2. Add spices and salt; sauté for 3 minutes, stirring constantly.
  3. Add eggplant, tomatoes and tofu; add water and bring to a boil. Lower heat; simmer for 25 - 30 minutes until sauce is thick. If necessary, boil off any excess liquid.