Best West Indian Spiced Aubergine Curry Recipes

BRINJAL BHAJI - AUBERGINE CURRY

Steps:

• Preheat the oven to 180°C/gas mark 4
• Roast the aubergine in the oven or in a tandoor until completely soft. Peel away the skin and roughly chop the flesh
• Heat the oil in a saucepan, add the onion seeds and sauté until they crackle. Add the ginger and green chilli and sauté over a medium heat until the ginger is golden
• Add the onions and cook for 3-5 minutes, or until soft. Add the chopped tomatoes and stir in the powdered spices
• Mix through the aubergine flesh and peas and heat through. Taste, adjust the seasoning as needed and serve with a garnish of coriander cress

ROASTED AUBERGINE & TOMATO CURRY

Steps:

• 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.
• 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.
• 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.

SOUTH INDIAN EGGPLANT CURRY

Steps:

• In a bowl, mix oil, chickpea flour, turmeric and asafetida. Heat on high for 90 seconds, stopping to stir halfway through. In another bowl, heat coconut on high for 90 seconds, stirring halfway through. Add coconut, ginger, salt and tamarind to chickpea mixture.
• Rinse and dry eggplant, trim off ends, and cut into 1-inch slices. Score one side of each slice in several places. Spread and press spice mixture into gashes, then put eggplant into a dish. Partly cover (waxed paper works) and heat on high for 6 minutes. Uncover and cook on high for 2 or 3 minutes, until very soft. Garnish with cilantro. Serve hot or warm.