Ramblings of a retiree in France
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!
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 !
LikeLiked by 1 person
Interesting!
LikeLiked by 1 person
It is.
LikeLiked by 1 person
yummy, I love anything with aubergine (eggplant)!
LikeLiked by 2 people
I think itβs one of those vegetables you either love or hate
LikeLike
True; my husband doesn’t care much for them, except in moussaka
LikeLiked by 1 person
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
LikeLiked by 2 people
We love it too though I tend to like it spicier than my hubby.
LikeLike
Me too. Can’t ever be hot enough.
LikeLiked by 1 person
Oh, this does look good!
LikeLiked by 1 person
Thank you
LikeLiked by 1 person
Thank you Amy
LikeLike
This is such a weird coincidence but I had aubergine curry today and I talked to my parents and so did they!
LikeLiked by 1 person
That is kinda spooky!
LikeLiked by 1 person
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!
LikeLiked by 1 person
My pleasure
LikeLiked by 1 person
Sounds like a recipe that we use in india ππ
LikeLike
Yes, one or two have already commented to that effect.
LikeLiked by 1 person
Awwww βΊ I like your recipe π€
LikeLiked by 1 person
Thank you π
LikeLiked by 1 person
Most welcome π€
LikeLiked by 1 person
Yum looking!. Bon appetite!. π
LikeLiked by 1 person
Merci beaucoup!
LikeLiked by 1 person
De rien. π€
LikeLiked by 1 person
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.
LikeLiked by 1 person
My pleasure Reena
LikeLiked by 1 person