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Ramblings of a retiree in France
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
Method
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.
Sounds like a recipe that we use in Pakistan, baingan ( eggplant) bhurta !
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Interesting!
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It is.
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yummy, I love anything with aubergine (eggplant)!
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I think it’s one of those vegetables you either love or hate
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True; my husband doesn’t care much for them, except in moussaka
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I make curry every fortnight, and I can eat it every day. Hubby used to eat it for 2 days, but not anymore. Fussy water now, so I enjoy even more
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We love it too though I tend to like it spicier than my hubby.
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Me too. Can’t ever be hot enough.
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Oh, this does look good!
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Thank you
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Thank you Amy
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This is such a weird coincidence but I had aubergine curry today and I talked to my parents and so did they!
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That is kinda spooky!
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That sounds so good! I’m going to have to try it. Not crazy about aubergines, but this makes me want to eat it. Thanks for sharing Sheree!
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My pleasure
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Sounds like a recipe that we use in india 😊😉
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Yes, one or two have already commented to that effect.
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Awwww ☺ I like your recipe 🤗
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Thank you 🙏
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Most welcome 🤗
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Yum looking!. Bon appetite!. 😊
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Merci beaucoup!
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De rien. 🤗
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One of my favourite vegetable. Here, we get to prepare the eggplant curry every now and then, casually. However, I can try your twist to pamper my taste buds. Thanks Sheree for sharing.
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My pleasure Reena
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