A friend sent this Punjabi recipe as I was looking for new inspiration for what to do with a couple of aubergines. We roasted the aubergines in our kamado grill ceramic barbecue but roasting in a hot oven will do the job just as well. This was really delicious.
Serves : 2
Cooking time : 1 hour 15 minutes (most of it hands off)
Notes : Vegetarian
- 2 large aubergines
- 2 cloves of garlic, halved
- 1 chilli, deseeded and cut into 4 strips
- 2 tsp olive oil, plus extra for drizzling
- 1 onion
- 1 tomato
- 1 tsp cumin seeds
- 1 inch ginger, grated
- 1 tsp coriander powder
- 1tsp salt
- 1/2 tsp garam masala
- 2 tbsp chopped fresh coriander
- Make two slits in opposite sides of the aubergines and stuff each slit with half a clove of garlic and a strip of chilli, and a drizzle of oil. Pop into a roasting tray and roast at 200C (fan) for 50 mins or until the aubergines have slumped.
- 5 minutes before the aubergines are done, chop the onion and tomato roughly, and in a lidded pan sauté with 2 tbsp of oil, adding the salt, spices and ginger. Allow the onion to soften and colour, but don’t let it burn.
- Remove the aubergine flesh from the skins by cutting off the end, slicing fully in half, setting aside the garlic and chilli, and scraping the flesh with a spoon or blunt knife. A bit of stray skin left behind is no problem. This can get quite juicy so use an edged board or baking tray. If the flesh is still in big pieces, chop it up a bit before putting the aubergine, garlic and juices into the pan with the onion mixture, and stir together. Add as much of the chilli as you enjoy. We didn’t add it to the pan at all, the infused heat was enough for us.
- Pop the lid on and let this simmer gently for 10 mins while you prepare a cucumber and mint raita (can also be done while the aubergines roast and chilled in the fridge until needed) and flat breads to serve with it.