Stuffed curried eggplants
Ingredients
- 1 onion
- 6 cloves garlic
- 4cm piece ginger
- ½ a bunch fresh coriander
- 2 fresh red chillies
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp fenugreek seeds
- 1 handful fresh curry leaves
- 2 heaped tbsp crunchy peanut butter
- 1 tbsp mango chutney
- 2 tbsp tamarind paste
- 12 finger aubergines
- 1 tin coconut milk
- 250g ripe mixed-colour cherry tomatoes
- Naan
- Rice
Steps
- Preheat the oven to 180°C.
- Blend the onion, garlic, chillies and coriander stalks and ginger in a food processor to a fine paste.
- Fry the spices and curry leaves with 2 tablespoons of oil and fry for 1 minute, stirring constantly.
- Tip in the paste and cook for 5 minutes, or until softened, stirring regularly.
- Stir in the peanut butter, mango chutney and tamarind paste, season with salt and pepper, then scrape into a bowl.
- Leaving eggplants intact at the stem, cut into quarters lengthways, rub and stuff them with the paste.
- Fry for 5 minutes, turning halfway. Add the coconut milk, chopped tomatoes and season with salt and pepper, and bring to the boil.
- Transfer to a tray, cover with tin foil and roast for 40 minutes, removing the foil halfway.
- Cook the rice.