STUFFED CURRIED AUBERGINES
Jam-packed with flavour, this totally tasty traybake is a must-try dish.
Provided by Jamie Oliver
Categories Curry
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 190ºC/375ºF/gas 5.
- Peel the onion, garlic and ginger, place in a food processor with the coriander stalks and chillies (deseed if you like), and whiz to a fine paste.
- Put the spices and curry leaves into a 25cm x 35cm roasting tray on a low heat with 2 tablespoons of oil and fry for 1 minute, or until smelling fantastic, 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 a good pinch of sea salt and black pepper, then scrape into a bowl, adding a splash of water to loosen to a paste, if needed.
- Leaving them intact at the stalk, prick the whole aubergines all over with a fork, cut into quarters lengthways, rub and stuff them generously with all the paste, then arrange them in the tray (if using regular aubergines, simply trim then cut into 1cm-thick rounds and sandwich the paste between them).
- Place the tray on a medium heat and fry for 5 minutes, turning halfway.
- Add the coconut milk, roughly chop and sprinkle over the tomatoes, season well with salt and pepper, and bring to the boil.
- Cover with tin foil and roast for 40 minutes, or until thickened and reduced, removing the foil halfway. Season to perfection and scatter over the coriander leaves. Always good with fluffy rice, poppadoms, yoghurt and extra fresh chilli.
Nutrition Facts : Calories 221 calories, Fat 15.2 g fat, SaturatedFat 5.6 g saturated fat, Protein 6.7 g protein, Carbohydrate 15.9 g carbohydrate, Sugar 12.9 g sugar, Sodium 0.9 g salt, Fiber 2.3 g fibre
ROASTED EGGPLANT CURRY RECIPE BY TASTY
Here's what you need: medium eggplants, olive oil, sea salt, freshly ground pepper, coconut oil, medium white onion, chili powder, ground cardamom, smoked paprika, ground coriander, ground turmeric, garlic, ginger, roma tomatoes, coconut milk, water, cooked rice, fresh cilantro
Provided by Merle O'Neal
Categories Dinner
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400ºF (200ºC).
- Slice the tops off the eggplants, then slice them in half lengthwise. Cut each half once more lengthwise. Lay the slices on their flat sides and cut lengthwise into thirds. Finally, slice horizontally to form cubes.
- Transfer to a baking sheet, drizzle with the olive oil, salt, and pepper. Bake for 25 minutes, stirring halfway through, until golden brown.
- In a large saucepan, heat the coconut oil over high hat. Add the onions, stir for 1 minute, then reduce the heat to medium-low and cook, stirring occasionally, until the onions are golden brown, about 8 minutes.
- Stir in the chili powder, cardamom, and smoked paprika. Cook until fragrant, about 1 minute.
- Stir in the ground coriander, ½ teaspoon of black pepper, turmeric, garlic, and ginger. Cook for a few minutes more, stirring constantly.
- Add the chopped tomatoes, coconut milk, water, and the roasted eggplant.
- Bring the curry to a simmer, then reduce to low heat, cover, and simmer for 25 minutes. The sauce should reduce and thicken slightly.
- Serve the curry warm over rice, topped with chopped cilantro.
- Enjoy!
Nutrition Facts : Calories 419 calories, Carbohydrate 31 grams, Fat 33 grams, Fiber 8 grams, Protein 4 grams, Sugar 11 grams
UNSTUFFED STUFFED CURRIED EGGPLANT
This recipe traditionally uses small round eggplants that are stuffed. I use either the baby eggplants or the long thin ones and and don't bother with stuffing them. I just put the paste in the pan with the eggplants. It's much easier and still tastes great. Goes well with rice and yogurt for an authentic Indian meal.
Provided by alvinakatz
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Fry the corriander and chilis in a bit of oil. Pulse them a few times in a Magic Bullet (or grind otherwise) with the salt until powdered. Then fry the bengal dal, urad dal, coconut and asafoetida in another tiny bit of oil. Add to the Magic Bullet and pulse a bit more until powdered.
- Heat 5-6 teaspoons of oil in a wok (with a lid). Add mustard seeds and cook until they turn grey and pop. Add eggplant and 1/2 cup water and tamarind and powdered mixture. Stir well. Cover wok and cook on low. Stir every 5 minutes and if the eggplant starts to stick, add more water. It will be done when the eggplant is very soft and mushy (about 20-30 minutes). The consistancy should be thick.
- Serve with rice and plain yogurt.
Nutrition Facts : Calories 71.7, Fat 3, SaturatedFat 0.4, Sodium 587.6, Carbohydrate 11.4, Fiber 5.2, Sugar 4.8, Protein 2.3
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- Preheat the oven to 375ºF. Peel the onion, garlic and ginger, place in a food processor with the cilantro stalks and chilies (seed, if you like) and whiz to a fine paste. Put the spices and curry leaves into a 36 x 25 centimeter roasting pan on a low heat with two tablespoons of oil and fry for one minute, or until smelling fantastic, stirring constantly. Tip in the paste and cook for five minutes, or until softened, stirring regularly. Stir in the peanut butter, mango chutney and tamarind paste, season with a good pinch of sea salt and black pepper, then scrape into a bowl, adding a splash of water to loosen to a paste, if needed.
- Leaving them intact at the stalk, cut the eggplants into quarters lengthways, rub and stuff them generously with all the paste, then arrange them in the pan (if using regular eggplants, simply trim then cut into one cetimeter rounds and sandwich the paste between them). Place the pan on a medium heat and fry for five minutes, turning halfway. Add the coconut milk, roughly chop and sprinkle over the tomatoes, season well with salt and pepper, and bring to a boil. Cover with aluminum foil and roast for 40 minutes, or until thickened and reduced, removing the foil halfway. Season to perfection and scatter over the cilantro leaves. Always good with fluffy rice, pappadams, yogurt and extra fresh chili.
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