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Ingredients


Baby aubergines

600g, sliced into rounds

Olive oil

3 tbsp

Onions

2, finely sliced

Garlic cloves

2, crushed

Garam masala

1 tsp

Turmeric

1 tsp

Ground coriander

1 tsp

Canned chopped tomatoes

400ml

Can coconut milk

400ml

Pinch of sugar

optional

Coriander

½ small pack, roughly chopped

Rice or chapatis

to serve

Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Ingredients


Baby aubergines

600g, sliced into rounds

Olive oil

3 tbsp

Onions

2, finely sliced

Garlic cloves

2, crushed

Garam masala

1 tsp

Turmeric

1 tsp

Ground coriander

1 tsp

Canned chopped tomatoes

400ml

Can coconut milk

400ml

Pinch of sugar

optional

Coriander

½ small pack, roughly chopped

Rice or chapatis

to serve

Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Ingredients


Baby aubergines

600g, sliced into rounds

Olive oil

3 tbsp

Onions

2, finely sliced

Garlic cloves

2, crushed

Garam masala

1 tsp

Turmeric

1 tsp

Ground coriander

1 tsp

Canned chopped tomatoes

400ml

Can coconut milk

400ml

Pinch of sugar

optional

Coriander

½ small pack, roughly chopped

Rice or chapatis

to serve

Instructions

Step 1

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.

Step 2

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.

Step 3

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.