There are so many ways to cook aubergines, although I hear people say the opposite too often! Today I decided to give it a bit of a spicy twist and prepare a tasty aubergine curry 🙂
Aubergine Curry
Ingredients
Curry Paste
Instructions
-
Preheat oven at 200C (fan).
-
Cut the aubergine in quarters and place them on a baking tray covered with baking sheet. Make deep cuts on the diagonal, about 2cm apart, repeating in the opposite direction until you have a grid pattern. Rub the olive oil well into the cuts then season with salt. Roast in the oven for 30 minutes or until they are well cooked and soft.
-
Make the curry paste. Put all the ingredients to a pestle and mortar. Mix well to make a paste. If too dry, add some oil.
-
Heat 2 tbsp of olive oil in a pan and fry the onion, roughly chopped. Add the curry paste and stir for 2-3 minutes on medium heat. Add a bit of water if necessary.
-
Add the potatoes, roughly chopped. Then add the plum tomatoes. Add 1 cup of water, bay leaves and season with salt to taste. Cover with a lid and cook for 30 minutes at low heat.
-
Once the aubergines are cooked, remove from the oven and set aside. When the potatoes are cooked, raise the heat to thicken the tomato sauce. Let it cook for approximately 5 minutes. Add the aubergine and cook for an additional 5 minutes.
-
Serve hot with boiled basmati rice. Sprinkle some fresh chopped parsley or coriander on top before serving.
