A quick and easy dish to make. Aubergine or Eggplant, I find that this vegetable does not really have much of a taste, it is almost like a sponge. Aubergine is a low-calorie food that is rich in nutrients and comes with many potential health benefits, from reducing the risk of heart disease to helping with blood sugar control and weight loss. I am going to make it tasty for you so try this tangy and spicy vegetable dish, which will leave you licking your fingers.
Suitable for: Gluten free, Dairy free
Prep: 20 mins, Cooking Time: 30 mins
Serves : 2-4 people
Ingredients:
2 - 3 tbsp oil - preferably sunflower
8-10 baby aubergines
4 medium potatoes
½ teaspoon mustard seeds (Rai)
½ teaspoon whole cumin seeds
400 ml curry sauce
1 tsp salt or to taste
1 tsp coriander powder
1 tsp cumin powder
¾ tsp turmeric powder
¼ tsp red chilli – optional
Oil for shallow frying
Method:
Cut the aubergines three quarters down lengthwise in the middle, be careful not to split them and fry until soft, note the colour change
Peel and cut the potatoes into small cubes and fry until cooked
Leave aubergine and potatoes on one side once fried
In a wok heat 3 tablespoons of oil then add mustard seeds and whole cumin seeds which should pop and sizzle – let this cool for a couple of minutes
Add the curry sauce and spices and stir
Cook sauce until the colour changes then add aubergine and potatoes
Cover the wok and leave to cook for 10 mins on low heat.
Turn heat off and leave covered for 5-10 mins
Serve with white rice, naan or bread