Monday, 26 November 2012

Roasted Aubergine curry

I love aubergines. I love how when you grill or roast them they become all silky and melt in your mouth deliciousness. I love big aubergines and the slightly sweeter baby aubergines and I even love spotted aubergines!

This recipe is a really simple aubergine dish that I often will cook on a Friday night. It is delicious with brown rice, warm chappati and plain yoghurt.

The best thing is that you can customise it by adding whatever you have in such as paneer or chickpeas or spinach or boiled cubes of potato.

All you need is:
1x large aubergine or 8 small aubergines
4 cloves garlic (adapt to taste)
a little minced ginger
diced green chillies
one diced onion
1 can chopped tomatoes
2 tablespoon tomato puree
salt and pepper
olive oil
red chilli powder

The first step is to get your oven nice and hot before placing the chopped up aubergine in a baking dish with the olive oil and a generous sprinkling of salt

 Whilst the aubergine is roasting (about 25-30 minutes) slice all of your other ingredients.

After the aubergine is nice and squishy simply add ALL of the other ingredients giving it a good stir and then put back in the oven for another 15 - 20 minutes.

This would be the part where you could (if you wanted) add paneer or potato or chickpeas or spinach is also a nice addition.


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