Dish 5.0

Stuffed Aubergines (serves 2)


The Aubergines are stuffed with a paste, the remaining paste forms the sauce of this curry. When I cooked this dish I used small aubergines, about the same size as a tennis ball. Although larger aubergines can be used for this dish, the smaller the better, apparently the smaller ones taste much better. Traditionally this dish would be served with chapati or paratha and Dal but I'd probably have a biryani or rice.

        Ingredients


                     4 x sm Aubergines
                     2-3 x sm Onion
                     1 x sm cubed Potatoes (uncooked)
                     1 x tsp chopped Onion
                     1-2  x Tomatoes


        Ingredients to make the spice paste

                     In a separate bowl:-

                     4  x tsp Onion paste
                   1/2 x tsp Garlic paste
                   1/2 x tsp Ginger paste
                      1 x tsp red chili powder
                  1/2  x tsp coriander powder
               Pinch - Salt
               Pinch - Turmeric
                   1/4 x tsp Garam Masla

Combine all the above ingredients in a bowl and mix.

Method


Firstly you need to stuff the onions and aubergines with a little of the spice paste, to do this half cut half way through the length of the onions and aubergines. Gently open out the slit and stuff some paste inside. Repeat.

Now take a frying pan/wok and add 2 tbsp of cooking oil. When the oil is hot add the chopped onions. You want the onions to be slightly browned before adding the cubed potatoes, onions and aubergines.

Cook for 2-3 mins then add the remaining paste. Cook for 2 more minutes and then add 1/2 cup of water and mix. Now cover and cook on a medium heat for 10 minutes or until the sauce thickens. Add the chopped tomatoes and cook until it softens, stir and serve.