Aubergine bhaji
Ingredients
- Naan
- Rice
- 10 baby aubergines
- 1 red pepper
- 1 green pepper
- Chillies
- 1 tsp garam masala
- 1 onion - finely chopped
- 6 cloves garlic
- 1 inch ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp chilli powder
- 2 tbsp tomato purée
- 6 tbsp water
- Handful of fresh coriander
Steps
- Pre-heat oven to 180°C.
- In a bowl mix halved eggplants, oil, garam masala and a pinch of salt.
- Put eggplants on a baking tray, skin side down. Roast for 15-20 minutes.
- Cook the rice.
- Once eggplants are cool enough to handle, chop them into rough chunks about 1 inch in size.
- In the wok cook the onion. Then add garlic, ginger, chillies, spices, peppers and tomato puree.
- Stir in the eggplant and water, then reduce the heat and cook for 5 minutes.
- Season to taste and stir in the coriander.