Recipe

Aubergine (eggplant) In Tomato Sauce Recipe

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Ingredients

Directions

Step #1 In a mixer, whizz the garlic, ginger & chillies with just enough water to form a thin paste.
Step #2 Cut the aubergines lengthwise into four thick slices, then cut across into 1 ½ inch thick chunks; heat the sunflower oil in a wide lidded pan & fry the aubergines in batches until completely tender & reddish-brown on both sides; when each batch is finished, lift from the pan using a slotted spoon & place this in a sieve over a bowl; leave for 30 mins to drain off the surplus oil.
Step #3 In the same pan, use 2 tbsps of the drained oil & heat through; add the cumin, stirring well, garlic/ginger/chilli paste, tomato puree, fennel & coriander seeds & fry for a few seconds; add the tomato, turmeric & salt; cook carefully, for about 10 mins until the mixture thickens.
Step #4 Add the drained aubergines to the tomato sauce, cover the pan & cook carefully for about 15 mins.
Step #5 Serve at once, or leave overnight in the fridge for the flavours to develop; sprinkle with cilantro leaves before serving.
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