Tuesday, 26 May 2015

Aubergine Curry

I needed a new aubergine recipe. 

I love aubergines but always seem to cook the same dish with them  - so it's either an aubergine bake, or a moussaka or occasionally ricotta stuffed aubergine rolls ......... and I usually end up just going for a simple baked dish with mozzarella and tomatoes.

And as I get seduced each week into buying at least two aubergines our weekly meals can become at bit predictable.

So in order to try and mix our flavours up a bit, I decided to have a go at a simple aubergine curry. I flicked through loads Indian and Thai recipes - finally decided to stay with a tomato based dish - because I know tomatoes work well with aubergines. I then went with a few spices that I enjoy using in curries - nothing to heavy or spicy I was looking for fragrance, colour and nothing to complex to start - I can always experiment with additional flavours into later dishes.........

Recipe - serves 4

2 large aubergines
1 400g tin chopped tomatoes
1 teaspoon cumin seeds
1 teaspoon turmeric
1 teaspoon coriander seeds
1 large onion
salt & pepper

a little olive oil for cooking

Fresh coriander leaves
Natural yogurt and some rice  to serve

Pre-heat oven to 180C/Gas 4

Slice your aubergines into thick rings - about 1 cm thick - and place on an oiled baking sheet. Cover each slice with a little more olive oil, some pepper and bake for about 20 minutes - until they have coloured and softened up. Turn the rings over half way through cooking.

Once they are done - if you are not ready to used them straight away - cover them in foil, turn the oven off and pop them back into the oven to keep hot.

Whilst your aubergines are cooking, dice you onion and soften in olive oil over a moderate heat. You don't want to colour you onion, just soften it.

Measure out you spices and give the seeds a gentle crush to release some more flavour

and then add them to your onions. Gently mix the spice through the onions and cook for a few minutes before adding your chopped tomatoes.

Let your tomato mixture bubble away for about ten minutes. Add a little boiling water if it starts to thicken too much. Taste and adjust your seasoning to suit.

Now fold in your aubergines and continue to cook for a few more minutes. Be careful when stirring the aubergines into the sauce - they are very delicate and can break up really easily!

Once you are happy with the flavour, divide between bowls of rice, sprinkle on some ripped coriander leaves and add a little natural yogurt on the side.

You can also serve it with a little warmed naan bread to mop up the sauce. This was a really easy dish to make with a delicate flavour.

Hope you all had a great bank holiday weekend and are looking forward to a new week
Love Lizx

 Aubergine Curry