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PrintEGGPLANT CURRY
This is a simple and delicious way of cooking aubergines. This method of cooking retains the full flavour of the aubergines.
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat the oven to 200°C / 400°F / Gas 6. Wrap each aubergine in foil and bake for 1 hour or until soft. Unwrap and leave to cool.
- Cut the button mushrooms in half, or in quarters if large, and set aside.
- While the aubergines are baking, heat the oil in a heavy pan and fry the mustard seeds for 1 minute until they begin to splutter.
- Add the spring onions, mushrooms, garlic, and chilli and fry for 5 minutes.
- Stir in the chilli powder, cumin, ground coriander, turmeric, and salt and fry for 3 - 4 minutes.
- Add the tomatoes and simmer for 5 minutes.
- Cut each of the cooked aubergines in half lengthways and scoop out the soft flesh into a mixing bowl. Mash the flesh roughly with a fork.
- Add the mashed aubergines and chopped fresh coriander to the pan.
- Bring to boil and simmer for 5 minutes or until the sauce thickens.
- Serve garnished with a fresh coriander sprig.
INGREDIENTS
- 2 large aubergines (eggplants)
- 15 ml IDHAYAM sesame oil
- ½ teaspoon black mustard seeds
- 1 bunch spring onions (scallions), finely chopped
- 2 garlic cloves, crushed
- 1 fresh red chilli, finely chopped
- ½ teaspoon chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon ground turmeric
- 1 teaspoon salt
- 400 grams chopped tomatoes
- 1 tablespoon chopped fresh coriander (cilantro), plus a sprig to garnish
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