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PrintAUBERGINES IN TOMATO SAUCE
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Sprinkle the aubergine with a little salt and set aside for about 10-12 minutes. Rinse away the salt from the aubergine and pat dry.
- Shallow-fry the slices in batches, take care to maintain their shape while turning. Remove with a slotted spoon when golden.
- Heat the oil in a pan and fry the cumin seeds for about 20 seconds or until the seeds begin to sizzle.
- Remove from the heat and add the ground spices followed by the tomatoes and adjust seasoning with salt.
- Reheat the pan and cook for about 5 minutes or until the sauce is thick and reduced. Stir frequently.
- Arrange the aubergine pieces on top of the sauce at various places in the pan and gradually pour in half a cup of water.
- Cover and simmer over a low heat for half an hour, move the pieces gently and add more water if needed.
- Finally add in the fresh coriander and serve with Tomato Rice.
INGREDIENTS
- 750 grams tinned chopped tomatoes
- 500 grams aubergine, stem removed, Cut into half lengthways and then into slices
- IDHAYAM sesame Oil for shallow frying
- ½ teaspoon cumin seeds
- Salt, to taste
- Fresh coriander leaves, to finish
Ground Spices
- 1 teaspoon chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon ginger paste
- 1 teaspoon turmeric powder
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