Rick Stein’s Aubergine Curry

Recipe inspiration, whatever the occasion.

Ingredients

  • 1 Aubergine
  • 1 tbsp Olive Oil
  • ¼ tsp Ginger powder
  • 100g Fresh Chopped Tomatoes (limited)
  • Pinch Garlic Powder
  • 1 Green Chilli
  • ¼ tsp Cumin Powder
  • Fresh Coriander
  • Fresh Fennel
  • ½ tsp Tumeric Powder
  • ½ tsp pepper
  • Fresh Chopped Coriander and mint

Method

  1. Cut Aubergine length-ways into 6-8 wedges. Toss them with pinch of salt and set aside in a colander for 10 mins.
  2. Heat a large frying pan over a high heat. Brush aubergines with the olive oil then fry in batches for 3-4 mins on each side until browned. Set aside in a bowl and repeat with remaining aubergine.
  3. Put ginger, garlic and chilli into a food processor with 2 tbsp of water and grind into a paste.
  4. Dry fry the cumin and fennel until you can smell them (few seconds), then add ginger paste and leave this to fry for a further 2 mins.
  5. Add coriander and turmeric and fry for 1 min, then add the tomatoes, black pepper, 1 tbsp of water and pinch of salt. Cover and simmer for 10 mins until thickened slightly.
  6. Return the fried aubergine slices to the pan and stir well to coat in the sauce. Simmer for 5 mins, then stir in fresh coriander and mint and serve.
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