Tuesday, December 11, 2012,9:19 PM
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- Roasted Aubergine with Tomatoes and Ginger
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PrintROASTED AUBERGINE WITH TOMATOES AND GINGER
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a heavy-based saucepan, add the cumin seeds. Saute until the seeds splutters.
- Add the ginger and garlic and fry for about half a minute.
- Add the onion and fry for a further 2 minutes or until the mixture is light brown in colour.
- Add the aubergine pulp, ground spices and a pinch of salt. Fry for a further 2-3 minutes. Add the tomatoes and cook for 5 minutes.
- Finally stir in the lemon juice and finish with fresh coriander leaves.
- Serve with Savoury Rice Flour Pancakes
INGREDIENTS
- 500 grams large aubergine, roasted until soft, plunge into cold water, peeled and mashed
- 1 onion, finely chopped
- 220 grams vine tomatoes, peeled and chopped
- 1 tablespoon lemon juice
- 50 ml Cooking oil
- 1 inch piece of ginger, grated
- ½ teaspoon cumin seeds
- 3-4 garlic cloves, crushed
- Salt, to taste
- Fresh coriander, chopped
Ground Spices
- ½ teaspoon ginger paste
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- ½ teaspoon cumin seeds
- ½ teaspoon chilli powder
- ½ teaspoon fennel seeds
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