I liked the way the aubergines were cooked in this recipe. By frying the spices first and then cooking the aubergine in water, you avoid the problem of it sucking up masses of oil.
2 large aubergines, cut into 2cm cubes
1 pot natural yoghurt
2 large teaspoon grain mustard1 teaspoon fennel seeds, ground
1 teaspoon ground cumin
1/4 teaspoon chilli powder
salt and pepper
Mix the mustard and chilli powder in a bowl with 250ml cold water.
Heat a splash of oil a deep frying pan and fry the cumin and fennel for a couple of seconds before adding the mustard mixture, aubergine and 1 teaspoon salt.
Bring to the boil and then cover and simmer for 15 minutes or so until the aubergine is soft. Remove the lid and evaporate most of the liquid. Gradually stir in the yoghurt and heat through. Season with salt and pepper. Serve.
The idea of this vegetarian meal was to prepare 3 vegetarian curry side dishes to eat as a main course with some rice on the side.
The three dishes were:
- sag aloo – potato and spinach curry
- creamy egg curry
- aubergine and yoghurt curry
Baba Ghanoush Recipe
Aubergines from the huerto
This baba ghanoush recipe was an excellent remedy for the glut of augergines (egg plants) that we have in the vegetable garden this August.
3/4 large aubergines, thickly sliced lengthways
4 garlic cloves, finely chopped
1/3 cup of olive oil
1/4 cup of lemon juice
pinch of ground cumin
parsley or other fresh herbs
salt and pepper
Salt the aubergines and leave for 30 minutes to remove as much liquid as possible.
Grill the aubergines on a BBQ or griddle pan until soft.
Purée the aubergine in a food processor or mash with a fork.
Mix in the garlic, olive oil, lemon juice and the cumin and herbs.
Season with salt and pepper to taste, adding more lemon juice or tahini if needed.
Serve with vegetable batons (carrot, cucumber, celery, etc.), bread or corn chips as a dip.