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Indian spice baked aubergines

Recipe from Just Cooking in association with Fresh Living

Recipes

Just Cooking

BBC Lifestyle

Ingredients

• 4 medium aubergines, halved lengthways
• 1 tbsp (15ml) olive oil
• Salt and milled pepper, to taste
• 1 onion, finely chopped
• 2-3 tbsp (30-45ml) curry paste
• 1 can (410g) chopped tomatoes
• 1 tbsp (15ml) chutney
• 6 curry leaves, optional
• 1 can (410g) chickpeas, drained
• Fresh coriander and yoghurt, to serve

Preparation method

  1. Preheat oven to 200°C.
  2. Score aubergine flesh in a diamond pattern, drizzle with olive oil and season.
  3. Arrange on a baking tray, cut-side down, and roast for about 30 minutes, or until tender. Set aside to cool.
  4. Heat a glug of oil, and gently fry onion until soft.
  5. Add curry paste and cook for about 3 minutes, until aromatic.
  6. Add tomatoes, curry leaves and chutney. Simmer for 5 minutes.
  7. Scoop out aubergine flesh, chop and add to sauce. Cook for a further 5 minutes.
  8. Stir in chickpeas, and season to taste. Spoon mixture into aubergine shells, and bake for about 10-15 minutes.
  9. Serve with fresh coriander and dollop of yoghurt.