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Aubergine Curry

February 10, 2013

Aubergines have become one of my new favourite things. I used to have a bit of a ‘meh’ relationship with them, but nowadays they make me smile and skip and frolic with foody joy. Especially now the ‘local’ supermarket is selling stripy ones that are sooo pretty.

Anyway. I had to whip up a quick meal last night, and this took about 30 minutes to cook. Granted, this may be because the oven I use is powered with some kind of nuclear fuel – so for all of you with ‘normal’ ovens, it’ll probably take longer. This made enough for 2 people when served with rice, but it wasn’t a big meal, so you might want to double up.

Stripy joy!


  1. One small aubergine
  2. Olive oil
  3. 2 cloves garlic
  4. 1 inch stub of ginger
  5. Curry spices
  6. 2 tsp cumin seeds
  7. 1 small onion
  8. 2 tbsp yoghurt
  9. 1 green chilli
  10. 1 tomato, chopped
  11. 2 tsp tomato paste
  12. Fresh coriander



  1. Bake the aubergine in the oven until the skin is crispy and the flesh soft.
  2. Heat oil in a frying pan. Add spices, onions, ginger, garlic and chilli and fry until softened.
  3. Scoop all the flesh from the aubergine. Add to pan, along with tomato and fry for 1 minute.
  4. Add yoghurt. Stir and, if needed, add tomato paste. Allow to simmer for a few minutes, under cover.
  5. Throw in a handful of fresh coriander and allow to wilt in.
  6. Serve over rice, with naan or whatever accompaniments you like.



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