A quick and easy dish to make. Aubergine or Eggplant a low-calorie vegetable, 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
Prep: 20 mins, Cooks In: 30 mins
Serves: 2-4 people
Ingredients:
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2 - 3 tbsp oil - preferably sunflower
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8-10 baby aubergines
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4 medium potatoes
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½ teaspoon mustard seeds (Rai)
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½ teaspoon whole cumin seeds
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400 ml curry sauce
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1 tsp salt or to taste
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1 tsp coriander powder
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1 tsp cumin powder
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¾ tsp turmeric powder
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¼ tsp red chilli – optional
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Oil for shallow frying
Method:
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Cut the aubergines three quarters down lengthwise in the middle, be careful not to split them and fry until soft, note the colour change
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Peel and cut the potatoes into small cubes and fry until cooked
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Leave aubergine and potatoes on one side, once fried
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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
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Add the curry sauce and spices and stir
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Cook sauce until the colour changes then add aubergine and potatoes
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Cover the wok and leave to cook for 10 mins on low heat.
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Turn heat off and leave covered for 5-10 mins
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Serve with white rice, naan or bread