Light Eggplant Aubergine And Tomato Curry 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.

WEST INDIAN SPICED AUBERGINE CURRY

Steps:

• Mix the dry spices and 1 tsp salt together in a bowl and set aside.
• Slice the aubergine into 1cm rounds, then score both sides of each round with the tip of a sharp knife. Rub with the spice mix until well coated (you should use all of the mix), then transfer to a board. Put 150ml water in the empty spice bowl with the tomato purée, chilli, ginger and sugar. Set aside.
• Heat the oil in a large non-stick frying pan over a medium heat and arrange the aubergine in the pan, overlapping the rounds if needed. Fry for 5 mins on each side, or until golden. Add the liquid mix from the bowl, bring to a simmer, cover and cook for 15-20 mins, turning the aubergine occasionally until it's cooked through. If it seems dry, you may need to add up to 100ml more water to make it saucier. Season.
• Scatter over the spring onions and coriander, and serve with rice, yogurt, roti and lime wedges for squeezing over.

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.