All Simple Vegetable Recipes


Spicy Aubergines with Tomatoes

Spicy Aubergines with Tomatoes

 

Preparation time: 15 minutes
Cooking time: 25-30 minutes

Serves 4-6

  • 750 g (11/2 lb) aubergines, cut into 4 cm (11/2 inch) chunks

  • Juice of 1 lemon

  • 175 g (6 oz) vegetable ghee

  • 2 onions, thinly sliced

  • 4 garlic cloves, thinly sliced

  • 7.5 cm (3 inch) piece of fresh root ginger, peeled and thinly sliced

  • 2 teaspoons black onion seeds

  • 7.5 cm (3 inch) piece of cinnamon stick

  • 2 teaspoons coriander seeds

  • 2 teaspoons cumin seeds

  • 2 teaspoons pepper

  • 2 teaspoons salt

  • 2 teaspoons garam masala

  • 11/2 teaspoons ground turmeric

  • 1 teaspoon chili powder

  • 1 x 400 g (13 oz) can chopped tomatoes

  • 125 g (4 oz) tomato puree

  • 600 ml (1 pint) boiling water

To Garnish:

  • Dried red chilies

  1. Place the aubergines in a bowl and stir in the lemon juice.

  2. Melt the ghee in a large pre-heated wok and gently fry the onions, garlic and ginger for 4-5 minutes until soft. Add the black onion seeds, cinnamon, coriander and cumin seeds and stir well.

  3. Fry the mixture for a further 2 minutes, then stir in the pepper, salt, garam masala, turmeric and chili powder.

  4. Add the tomatoes with their juices and the tomato puree, stir well and bring to the boil. Pour in the boiling water and stir in the aubergine pieces with the lemon juice.

  5. Bring to the boil, lower the heat and simmer gently for 15-20 minutes until soft. Garnish with the dried red chilies and serve hot.

  6. Garam masala is a mixture of spices. There is no set recipe, and most Indian cooks prepare it according to their own taste. Ready-made garam masala is available from supermarkets and Indian food stores.

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