The Musette: aubergine and tomato curry

Sometimes you just feel like something spicy, even when it’s hot outside. The advantage of this curry is that it’s quick and can be made from items I generally have in my fridge and store-cupboard. I love aubergines (eggplants) but I have to be careful how I cook them as they absorb fat like blotting paper. In this dish they can either be roasted under the grill (broiler) or cooked more quickly in the microwave. So, when speed is of the essence……

Of course, dishes such as these tend to taste better the next day, so be sure to make plenty!

Ingredients (serves 4 hungry cyclists)

  • 2 large aubergines (eggplants), cut lengthwise down the middle
  • 1 tbsp coconut oil
  • 1 large onion, finely chopped
  • 1/2 tbsp garam masala
  • 1 tsp chili powder
  • 1 tsp coriander powder
  • 4 fat cloves garlic, finely chopped
  • 1 thumb ginger, finely chopped
  • 3 large tomatoes, roughly chopped
  • 1 large red pepper, finely sliced (optional)
  • Sea salt to taste
  • Freshly chopped coriander to garnish


1. Set oven to grill (broil) and line a baking sheet with parchment paper or aluminum foil.

2. Place aubergine flesh side down on prepared braking tray. Place under grill (broiler) and cook for 30-35 minutes, or until charred slightly and the flesh has softened. Remove and scoop out flesh with a spoon onto a cutting board. Roughly chop and transfer to a bowl.

3. Alternatively, cook on high in microwave for 5-6 minutes, until the flesh has softened.

2. In a large frying pan (skillet), heat the coconut oil on medium-high heat. Add onions and cook until softened and slightly golden.

3. Add garam masala, chili and coriander powders and fry for 15 seconds until fragrant.

4. Add garlic and ginger, and fry for a further 15 seconds until slightly softened. Add tomatoes, (and pepper if using) and cook for 10-15 minutes until they have completely softened. The tomatoes should be jammy in texture and a deep burnt orange colour, with the coconut oil rising to the surface.

5. Add eggplant and salt to taste, and cook for an additional 5 minutes.

6. Remove from heat and garnish with fresh chopped coriander.

7. Serve alongside hot flat breads and a selection of pickles.

8. Any leftovers will sit happily in the fridge for a couple of days or freeze for a month.

Sculpture Saturday #16

Overlooking Antibes’ Port, this 18 metre high sculpture celebrated its 10th birthday in May and is probably the most photographed site in the town. The Nomad (2007) by Jaume Pensa started life as a temporary installation on Antibes’ ramparts as it had already been sold to a collector in Miami but he made a duplicate which has been in situ now for just over 10 years.

If you want to join in this challenge hosted by the Mind over Memory blogger:-

  • Share a photo of a sculpture
  • Link to the Mind over Memory’s post for Saturday Sculpture

Go on, give it a go, you know you want to!