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- Stuffed Potato and Aubergine
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PrintSTUFFED POTATO AND AUBERGINE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Mix all the ingredients for the stuffing together in a mixing bowl.
- Stuff the potatoes and aubergines with the spice mixture.
- Preheat the oven to 180°C / 350°F / Gas 5.
- Place the potatoes and aubergines in a greased ovenproof dish.
- Heat the oil in a pan and fry the mustard seeds for 2 minutes until they begin to splutter.
- Add the tomatoes, coriander and remained stuffing, together with the water. Simmer for 5 minutes until the sauce thickens.
- Pour the sauce over the potatoes and aubergines. Cover and bake for about 30 minutes or until the vegetables are soft. Garnish with single cream
INGREDIENTS
- 10 - 12 small potatoes, Make slits, make sure not to cut right through.
- 9 baby aubergines (eggplant), Make slits, make sure not to cut right through.
- Light cream, to garnish
The Stuffing
- 1 tablespoon sesame seeds
- ¼ teaspoon ground turmeric
- 2 tablespoon ground coriander
- ½ teaspoon chilli powder
- 2 tablespoon ground cumin
- 2 tablespoon peanuts, roughly crushed
- 1 teaspoon granulated sugar
- ¼ teaspoon garam masala
- 1 tablespoon gram flour
- 3 garlic cloves, crushed
- 1 tablespoon lemon juice
- 25 grams chopped fresh coriander
- Salt, to taste
The Sauce
- 500 grams chopped tomatoes
- 2 tablespoon Cooking oil
- ¼ teaspoon black mustard seeds
- 25 grams chopped fresh coriander
- 150 ml water
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