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Stuffed curried aubergines
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Total Time:
1 hour 15 minutes
Flavorful traybake bursting with deliciousness - a must-try!
Ingredients:
  • 1 onion
  • 4 cloves of garlic
  • 4 cm piece of ginger
  • ½ a bunch of fresh coriander (15g)
  • 2 fresh red chillies
  • 1 teaspoon each cumin seeds mustard seeds, ground turmeric, garam masala, fenugreek seeds
  • 1 big handful of fresh curry leaves
  • groundnut oil
  • 2 heaped tablespoons crunchy peanut butter
  • 1 tablespoon mango chutney
  • 2 level tablespoons tamarind paste
  • 12 finger aubergines (800g total)
  • 1 x 400 g tin of light coconut milk
  • 250 g ripe mixed-colour cherry tomatoes
Instructions:
  • Preheat the oven to 190ºC/375ºF/gas 5. In a food processor, blend the peeled onion, garlic, ginger, coriander stalks, and chillies to a smooth paste. Heat 2 tablespoons of oil in a roasting tray, add spices and curry leaves, cook for 1 minute until fragrant. Add the paste, cook for 5 minutes until softened. Mix in peanut butter, mango chutney, and tamarind paste. Season with salt and pepper, adjust consistency with a splash of water. Quarter the aubergines, stuff generously with paste, then fry for 5 minutes. Add coconut milk, tomatoes, salt, and pepper. Roast for 40 minutes, uncovering halfway through. Garnish with coriander leaves. Serve with rice, poppadoms, yoghurt, and fresh chilli on the side.

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