Melt In The Mouth Burnt Aubergine And Spinach Curry Recipes
MASHED AUBERGINE AND SPINACH CURRY RECIPE
Make and share this Mashed Aubergine and Spinach Curry Recipe recipe from Food.com.
Provided by loveandpeas
Categories Curries
Time 1h
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 200°C.
- Gently fry the chopped onions in four tablespoons of oil, add the spices and stir well. Once the onions have softened, set the pan to one side.
- Put some oil on a piece of kitchen paper and rub the aubergines all over, then prick them about three times with a fork, place on a baking tray and put in the oven on a high heat for about 30 minutes Check them after about 10 minutes and turn them over until they're slightly charred on the outside.
- Take the aubergines from the oven and cut them down one side and take the tops off. Open them up and carefully scoop the flesh out and place in a bowl. Mash the flesh with a fork.
- Now put the spice and onion mixture back on the hob and heat gently, add the mashed aubergine and stir well.
- Wash the spinach, break it up into small pieces and add to the pan. Stir well then add your chopped tomatoes.
- Leave for about 10 minutes on a low heat then add your crushed garlic and coriander, stir well and gently heat for another 15 minutes.
- If possible leave the curry for a couple of hours to stand and reheat just before serving.
Nutrition Facts : Calories 168.4, Fat 1.9, SaturatedFat 0.3, Sodium 59.3, Carbohydrate 37.2, Fiber 17.2, Sugar 16.5, Protein 7.9
EGGPLANT (AUBERGINE) -SPINACH CURRY
This curry is an adaptation of a recipe I found posted on several different websites. When I first served this dish, people commented on its professional, restaurant-like quality. However, the original version called for a lot of butter, so I played with the ingredients and preparation until I found what worked best for me. Instead of steaming the eggplant cubes, you can sauté them in 1/4 cup of ghee until they turn golden, but I prefer this less fatty version.
Provided by Wisent
Categories Curries
Time 1h5m
Yield 5-6 serving(s)
Number Of Ingredients 17
Steps:
- Put eggplant cubes in colander over large bowl, sprinkle with kosher salt, and let stand for 30 minutes to sweat. Pat dry and remove excess salt with paper towels or clean dishcloth. (Careful, this juice stains!).
- Toast mustard seeds in a small dry non-stick pan over medium-low heat until they turn grey and begin to pop. Remove from heat and reserve in a small bowl.
- Place eggplant in a mid-sized steamer and cook for about 10 minutes, until eggplant is soft and tender but not mushy. Remove from heat and reserve.
- Heat canola oil in large pot over medium heat. Add onion and sauté until golden. Stir in garlic, ginger, and all other spices, being careful to avoid scorching.
- After 1 minute, add spinach and tomatoes. Raise heat to high and boil for 2 minutes, stirring often. Turn heat down to low and simmer with lid on for 20 minutes to allow flavours to blend.
- Stir in reserved mustard seeds and eggplant. Once eggplant is hot, stir in yogurt and chopped cilantro. Remove from heat.
- Serve alone on a bed of rice, or with a beef curry and naan bread.
Nutrition Facts : Calories 225.4, Fat 9.7, SaturatedFat 1.7, Cholesterol 4.8, Sodium 1190.8, Carbohydrate 31, Fiber 11.3, Sugar 13.6, Protein 10.3
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