Last week I bought two big aubergines and promptly forgot all about them, so today I had to make an aubergine based meal. I love aubergines and the aubergine sides you get in restaurants, but I don’t use them much myself in my own cooking so I was just making it up as I went along, and it didn’t turn out quite how I imagined. I wasn’t really meaning to turn it into a curry, it just kind of happened and at some point I’m hoping to do the chickeas and aubergines with much less tomato. However, it turned out pretty well and was really yummy, so here it is!
What you need: One and a half purple aubergines, olive oil (lots of it!), chickpeas, red kidney beans, tomatoe puree, vegetable stock, a medium sized onion
Spices: Fenugreek, Cumin seeds, Garam Masala, Salt, Pepper, Curry leaves, Hot chilli powder, Asafoetida
1: Cut the stem off the aubergine, cut it in half and then cut it into strips/chunks
2: Put in a medium pot and add salt, hot chilli powder, garam masala and pepper and stir so all the aubergines get some spice on them, leave to absorb for about five minutes on a very low heat
3: Whilst the aubergines are absorbing, thinly cut a white onion and fry in a saucepan on a high heat, remember to cook until the onions are browning and becoming translucent
4: Add the aubergine slices with a generous amount of olive oil and a sprinkle of all the spices and fry until the aubergines start to look and smell good. I added some pumpkin seeds just because they were there and they actually tasted really nice in the curry, but they aren’t essential. Whilst frying the aubergines you will probably need to add some more oil as they really soak it up, which is fine but if possible try to use olive oil as it is better for you.
5: Turn to a lower heat, add some tomato purée and vegetable stock and stir
6: Cook on a low heat for around 7-12 minutes and then enjoy with some soy sauce