SE Asian Aubergine
When I have forgotten about this recipe and go back to it, it as an exciting reminder of what the infusion of flavours can do…. I had not realised that there is no photograph so next time I make it, I will add one. Suffice to say it is a firm favourite.
This is delicious accompanying a simple baked potato, boiled rice, naan bread, or as part of a more elaborate curry extravaganza. Leftovers heated up the following day are even better.
2 aubergines (if you like, to remove the bitter juices, chop into small cubes or sticks, and sprinkle with salt for half an hour, before rinsing off the salt and drying. Or just add it as it is. I admit to being lazy and often doing just that.)
2 small onions, chopped or a bunch of spring onions chopped
2 cloves garlic, finely chopped
1 x 400g tin of chopped tomatoes
1 tbsp tamarind paste
1 tsp cumin powder
1 tsp coriander powder
½ tsp chilli powder or a third of a birds eye chilli deseeded and finely chopped
Fresh coriander to serve
1. Fry the onion in a flavourless oil such a groundnut oil until translucent.
2. Add finely chopped garlic and 1 tsp salt and the dry spices.
3. After 3 minutes, add chopped aubergine and cook until softish.
4. Add tomatoes and tamarind. Bubble until the liquid has dried up a little.
5. Check for seasoning. You may want to add more tamarind or salt.
Sprinkle with fresh coriander before serving. This is not a necessity but a bonus.