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Aubergine & tomato rogan josh
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Total Time:
45 minutes
Create a vibrant vegetable curry with aubergine, tomatoes, pistachios, curry paste, and coriander. Enjoy it with rice or poppadoms, or pair it with roast chicken or fish for a delightful meal. Delicious and satisfying!
Ingredients:
  • 1 large aubergine (300g)
  • 1 lemon optional
  • 2 big handfuls of mixed ripe tomatoes (600g)
  • 1 handful of shelled pistachios (30g)
  • 1 bunch of fresh coriander (30g)
  • olive oil
  • 2 heaped teaspoons Patak’s rogan josh spice paste
Instructions:
  • Preheat the oven to 180°C/350°F/gas 4. Remove and discard the aubergine stalk, then cut it in half lengthways and score a criss-cross pattern on the flesh. Rub the cut side with lemon to prevent browning. Pour ½ a wine glass of water into a lidded pan over medium-low heat. Place the aubergine in the pan, skin-side down, cover, and steam for about 8 minutes until the pan is almost dry and the aubergine begins to open up. Chop tomatoes, pound pistachios, and chop coriander stalks, setting the leaves aside. Once the water has almost evaporated, add oil to the pan and crisp the aubergines' skin. Fry the spice paste, then add coriander stalks and tomatoes, coating them in the paste. Flip the aubergine halves and sprinkle with pistachios. Transfer to the oven for 20-25 minutes until golden and bubbly. Serve with coriander leaves on top.

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