Easy Aubergine Curry

It’s no wonder the aubergine (or eggplant) is prized in kitchens around the world, subtle enough be enjoyed simply, bold enough to sit well with powerful flavours and just loves to be slathered in any good quality oil without ever tasting greasy. It’s these elements that make this aubergine curry a must as either a side or a main dish when making your next Indian feast.

Roasting or barbequing an aubergine on a high heat until the skin crinkles up and goes black transforms the flesh into a smoky and sweet delight. This is an absolute must for this curry as we want these flavours to sing in our finished curry. My version takes advantage of this vegetables love of oil (think of the classic Aubergine Parmigiana), as we are going to richen the dish with a really good quality rapeseed oil. You’ll find this curry simple to make and so, so satisfying…

Ingredients

Serves 1 as a main or 2 as a side

• 1 x Large Aubergine
• 1 x Large Onion
• 2 x Regular Size Tomatoes
• 2 x Cloves of Garlic
• 1 x Thumbnail Size Piece of Ginger
• 1 x Piece of Cinnamon (about 1 inch/2.5cms)
• 1 x Cardamom Pod (Black if you can get it)
• 1 x Dried Kashmiri Chilly
• 2 x Teaspoons Curry Powder
• ½ x Teaspoon Turmeric
• 1 x Pinch of Garam Masala
• 1 x Pinch of Crushed Coriander Seeds
• 300ml x Cold Pressed Rapeseed Oil
• Salt
• Pepper

Method

In a hot oven (around 180C/350F/Gas Mark 4) place your aubergine on a baking tray and roast for about 30 minutes. Do keep an eye on it, you’ll know when it’s done as the skin will blacken and if you give it a squeeze you will feel it is completely soft inside. Once done place in a bowl and allow to cool. Once cool enough to handle, peel and chop in the bowl as we don’t want to lose any liquid.

Thinly slice the onion and add with the oil to a saucepan and on a low heat and slowly caramelise the onions until golden. TIP: To soften them without burning. put a lid on it. When onions are ready add the grated or finely chopped garlic and ginger and soften them through letting the garlic catch a little colour. While that’s happening grate or finely chop your tomatoes. Add all of the spices (both powdered and hard) and stir for a minute or two until fragrant.

Now add the tomato and turn up the heat as we want the tomato to fry off a little to create the sauce, about 5 minutes. Be careful to watch it doesn’t stick at this stage. When ready add the chopped aubergine and stir in. Lower the heat and let simmer until reduced to a thick consistency. Our aubergine curry is now ready to serve. Or let cool and keep in the fridge, use within 24 hours. So give it a go and remember to tell me what you think in the comments below. Michael Robinson