THE FITBUG RECIPE BOOK

Posted 19 October 2007

Aubergine Masala

Serves 4 as a side dish or 2 as a main dish.

This delicious aubergine curry is great served with rice or naan bread. Adjust the spices for more or less heat!

Ingredients

• 1 large or 2 small Aubergine(s)
• 5 shallots finely diced
• 1 onion, diced
• 1" piece Ginger
• 1 Green chilli (seeds removed for less heat!)
• 6 tomatoes finely diced
• 1 tsp Cumin seeds
• pinch Mustard seeds
• 1/4 tsp Turmeric powder
• 1 tsp chilli powder
• 1/2 tsp Garam masala
• 2 tbsp Olive Oil
• Large pinch salt
• Coriander leaves for garnishing

How To

1. Cut the aubergine(s) in half horizontally and then cut each piece into 6-8 pieces vertically. Place in a bowl and rub over the chilli, tumeric and salt- leave for 30 minutes then drain to remove any water.

2. Heat 1 tbsp of the olive oil and fry the aubergine pieces.

3. Blend together the small onions, ginger and green chilli into a fine paste.

4. Heat remaining oil in a frying pan until very hot. Add mustard seeds until they crackle.

5. Add the finely diced onion and saute until golden brown.

6. Add the green chilli, ginger and shallot paste and saute for about 3 minutes or until the oil separates.

7. Add the chopped tomato and cook until they become softened.

8. Add 1 cup of water and bring to the boil- add more water if mixture becomes too thick.

9. Add the aubergine, chilli powder and garam masala.

10. Cook for 5 minutes, then Garnish with coriander leaves.