Spicy roasted aubergines
From: Family Supercooks
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Spicy roasted aubergines
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Roasting aubergines in their skins adds a delicious smokiness to this North Indian recipe from Gundeep and Romy Gill
Ingredients
Method
1. Roast the aubergine on a gas burner over a medium heat, turning regularly so that the skin blisters evenly. Wrap the hot aubergines in foil and leave to cool, then cut in half, scoop the flesh out into a small bowl and mash.2. Heat the oil in large frying pan and gently fry the chopped onions and chillies over a medium heat until golden. Stir in the garlic and spices and fry for couple of minutes more, then add the tomatoes and cook until they have softened and lost most of their moisture.
3. Stir in the peas and mashed aubergine and cook for few minutes over a medium heat until warmed through. Transfer to a serving dish and garnish with the coriander.
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Latest Comment
Thanks for the advice PatriciaB50880. I just made this dish and it was lovely though needed more chilli, garam masala and some salt. I didnt take the tomato skin off but it still tasted fine.
This version is not as nice as the one that the Gills' did. For a start, if the skin is blistered correctly there is no need to 'scoop' out the flesh, as the skin will peel right off. In addition, the Gills took the tomato skin off and then cooked them until they were reduced and the aubergine and pees were cooked into the dish and not just 'warmed through'. I thought this programme is about Family Supercooks and not about having the recipe diluted and played with. I've cooked it the way that it was done by the Gills and it was beautiful.