Curried Eggplant Aubergine In Tomatoes Food

ROASTED AUBERGINE & TOMATO CURRY

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the aubergines in a roasting tin with 2 tbsp olive oil, season well and spread out. Roast for 20 mins or until dark golden and soft.
• Heat the remaining oil in an ovenproof pan or flameproof casserole dish and cook the onions over a medium heat for 5-6 mins until softening. Stir in the garlic and spices, for a few mins until the spices release their aromas.
• Tip in the tomatoes, coconut milk and roasted aubergines, and bring to a gentle simmer. Simmer for 20-25 mins, removing the lid for the final 5 mins to thicken the sauce. Add a little seasoning if you like, and a pinch of sugar if it needs it. Stir through most of the coriander. Serve over rice or with chapatis, scattering with the remaining coriander.

CURRIED EGGPLANT IN TOMATO SAUCE

Steps:

• Heat the oil in a pot and fry the onion till light golden colour.
• Add the spices, cook for 2 minutes.
• Add the tomato paste, stir in the coconut milk. Cook to form a gravy.
• Add the aubergine, and tomato, stir into the gravy, reduce heat to medium and cook till aubergine is tender. About 30 minutes.

LIGHT EGGPLANT (AUBERGINE) AND TOMATO CURRY

Steps:

• Pour the oil in a shallow pan and heat.
• Halve the eggplants and cook in the oil until they they colour and soften slightly.
• Remove and drain on paper towel.
• Add the onions and let cook over a low heat until golden and translucent.
• Next make the spice paste by crushing the garlic with a little sea salt, the black seeds from the cardamom, mustard seed, turmeric and cumin.
• Keep going until you have a thick paste.
• Stir the paste into the onions and cook for a few more minutes.
• Quarter the tomatoes and add them to the mixture.
• Pour in the stock and bring to a boil, then turn the heat down so the dish is simmering and leave to bubble until the eggplant is tender.
• Stir in the coriander leaves and serve.

AUBERGINE (EGGPLANT) AND CHICKPEA CURRY IN MINTED TOMATO CREAM

Steps:

• Cut the unpeeled eggplant into 3/4"-1" cubes.
• Trim the ends off the unpeeled zucchini and slice.
• Heat the ghee or oil in a large saucepan or heavy skillet and saute the eggplant, zucchini, onion, garlic and chillies for 5 to 10 minutes, stirring frequently, until vegetables have softened. If necessary add more ghee or oil, or add, as I do, a splash of water from time to time to help the process along.
• Stir in the spices and cook for 30 seconds.
• Add the undrained tomatoes, 3/4 cup of stock, and salt and pepper to taste. Cook gently for 10 minutes, adding another 1/4 cup of stock if the mixture is becoming dry.
• Add the chickpeas to the pan and cook a further 5 minutes.
• Stir in the mint and cream and gently reheat.
• Meanwhile heat 2 tablespoons oil in a small skillet. When hot, add the mustard seeds, the urad dhal and curry leaves. Quickly stir-fry for 10 to 20 seconds. Tip contents over the curry, gently mix through.
• Serve with plain or pilau rice, or parathas if preferred.

CURRIED EGGPLANT (AUBERGINE) DIP

Steps:

• Preheat oven to 475 degrees. Prick eggplants and roast for 35-40 minutes until colapsed and wrinkled. Let cool.
• Meanwhile, heat oil in a small pan and add onion over medium heat and cook 3-4 minutes. Add next 6 ingredients and saute until onions are soft and mixture is fragrant.
• Pour mixture in food processor and cool slightly. Add yogurt, cilantro and tomato paste and process until smooth.
• Remove the pulp from the roasted eggplant and put into processor and process until smooth. Add lemon juice and salt and pepper to taste. Process again for 30 seconds. Serve hot, cold or room temp with pita chips.

CURRIED (AUBERGINE) EGGPLANT

Steps:

• Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes; Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid.
• While eggplant drains, mash garlic, ginger, and jalapeno to a paste with 1/2 teaspoon salt, using a mortar and pestle (or mince and mash with a large heavey knife and transfer to a cup), Then stir in mustard seeds, cumin seeds and turmeric.
• Heat oil in a 5-quart heavy pot, over moderately high heat until hot but not smoking, then saute onion, stirring occasionally, until softened and golden, 8 to 10 minutes.
• Add spice paste and cinnamon stick, then reduce heat to moderate and cook, stirring for 1 minute.
• Add eggplant and cook, stirring until it begins to soften, about 3 minutes; Stir in water, brown sugar, and remaining 1/4 teaspoon salt and simmer covered, stirring occasionally, until eggplant is tender, BUT NOT falling apart, about 20 to 25 minutes.
• Season eggplant with more salt IF needed, discard cinnamon stick and serve eggplant sprinkled with cilantro and cashews.

CURRIED EGGPLANT (AUBERGINE) IN TOMATOES

Steps:

• Cut thin slice off top of each tomato and scoop out insides, leaving 1/4" shell.
• Saute onion in butter.
• Add tomato pulp and simmer until pulp is softened.
• Peel eggplant and dice into 1/4" cubes and add to pulp mixture.
• Season with salt, oregano, curry powder,thyme and black pepper.
• Taste, and adjust seasoning if necessary.
• Cook, stirring gently, until eggplant is tender and sauce is thickened.
• Salt tomato cups, fill with hot mixture.
• Place in baking pan or casserole and top with buttered breadcrumbs.
• Bake in 350°F oven for 30 to 35 minutes or until tomatoes are tender and crumbs browned.