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I think that (providing they are done well) the vegetables are often the best part of an Indian meal. This aubergine recipe will not disappoint and I urge you to go the whole way and make the coriander and yogurt sauce which will transport the aubergine to another level. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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INGREDIENTS ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 aubergine sliced lengthways into wedges
1-2 red chilli finely chopped
2 clove garlic crushed
1 teaspoon ground cumin
1 teaspoon medium curry powder
3 tablespoons groundnut oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Yogurt & Coriander Sauce
2 tablespoons Tims Dairy Greek Yogurt
Juice of 1/2 lemon
2 tablespoons chopped coriander
1 teaspoon honey
1/2 teaspoon ground coriander
1/2 teaspoons ground cumin ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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METHOD ⠀⠀⠀⠀⠀⠀⠀⠀⠀
In a large bowl mix together the chilli, garlic, 1 tsp cumin, 1 tsp curry powder and oil.
Add the aubergine and coat in the flavoured oil. Season generously and roast at 210 degrees for 20-30 minutes until golden and soft. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Blitz together the sauce ingredients in a mini chopper or bullet. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Drizzle the aubergine with the sauce and finish with a little extra chopped chilli.
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