Spicy Mashed Aubergines
recipe
Spicy Mashed Aubergines
No commentsIngredients
- 2 large aubergines
- 3 tbsp sunflower oil
- 1/2 tsp fennel or cumin seed
- 1 large onion, finely chopped
- 2.5 cm/1in cube of root ginger, peeled and grated
- 2 cloves of garlic, peeled and crushed
- 1 fresh green chilli, seeded and finely chopped
- 1 dried red chilli, chopped
- 1/2 tsp ground turmeric
- 2 tomatoes, skinned and chopped
- 2 tbsp chopped coriander leaves
- 1 tbsp creme fraiche (optional)
- 1 tsp salt to taste
Serves:
4
Preparation:
20
Cook Time:
45
Total Time:
65min
Directions
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- Preheat the grill to high and make two slits lengthways on each aubergine without cutting through it. Place them on a grill pan and grill about cm/n away from the element for - minutes or until the aubergines are tender and the skin is slightly charred. Turn them over frequently during cooking.
- Remove from the grill and allow to cool. Cut the aubergine lengthways and scrape off the flesh with a knife, then mash with a fork. Discard the skin.
- In a medium-sized saucepan, heat the oil over a low heat and fry the fennel or cumin seeds until they have browned.
- Increase the heat to medium and add the onions, ginger, garlic and both types of chillies. Fry for minutes, stirring frequently, then stir in the turmeric.
- Reserve a little tomato and add the rest to the onion mix. Cook, stirring frequently, until the tomatoes have softened (minutes).
- Add the mashed aubergine and salt. Continue to cook, stirring frequently, for minutes.
- Stir in the coriander leaves, saving a few, and remove from the heat.
- Transfer the aubergine to a serving dish. If you wish (and it does look and taste good) stir in the creme fraiche. This will create a lovely marbled effect. Garnish with the reserved tomatoes and herbs.
Source: Tesco
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