Aubergine and Potato
Prep:15 mins
Cook:55 mins
Serves:4
Description
Aubergine can be cooked in many diffrent ways. Cut the aubergine into wedges or small pieces and cook with potatoes or alone. The aubergine can be mashed to give what is known as 'Bharta'. 'Bharta' refers to dishes in which the ingredients are roughly mashed during or after the preparation.
Use the aubergine curry as a filling for large mushrooms, top with grated cheese and grill for 5 mins allowing the cheese to melt. Best done with the 'bharta' variety.
Ingredients
- 2 medium sized onions, finely chopped.
- 12 tbs sunflower oil (oil is essential to release and carry the flavour of the spices).
- 4 garlic cloves grated, 2.5cm root ginger grated (or 1 tbs of garlic/ginger paste).
- 1 tsp salt (can adjust as required), 3 tsp SPICE-E MIX (12g Approx)
- 1 large aubergine cut into wedges or small pieces.
- Two potatoes, chopped into 4/6 pieces each.
- 2 chopped fresh tomatoes or 1/3 of a 400g tin chopped tomatoes.
- chopped fresh coriander.
Cooking Instructions
- Heat the sunflower oil in a large, preferably non-stick pan. Add onions to the hot oil and fry for 10 mins on medium-high heat until the onions become soft, stirring continuosly.
- Add the ginger, garlic, SPICE-E MIX, tomatoes, 1/4 cup water and fry on medium heat for 6-7 mins.
- Add aubergine pieces and fry in the masala for 15 mins on medium heat. If you want to make a 'bharta' (see description above) the the aubergine should be mashed at this stage.
- Add the chopped potatoes and simmer for 20 mins on low heat until potatoes become soft.
- Serve with rice or nan bread.
