Another yummy aubergine recipe, more redolent of the Middle east than India. Is there no end to these Indian recipes, you might ask? Well, probably not! Again its easy-peasy, lemon squeezy as you simply whizz up the sauce ingredients, cook with the onion and add the aubergines. Bingo!
Serves 4 as a main course
2 large ripe tomatoes or 1/2 tin chopped
2 tbsp sesame seeds
3 cloves garlic
2 tsp tamarind paste
1 tsp cumin
1 tsp coriander
1 1/2 tsp chilli powder or 1 whole dried chilli, crumbled
2 tbs rapeseed oil
1 large onion sliced
3 medium or 900 gm small round or long aubergines, cut in batons or slices
Put the tomatoes, sesame seeds, garlic, tamarind paste, cumin, coriander, chill and 1 tsp salt into a blender and whizz into a paste.
Put the oil into a large wok or lidded pan. When hot fry the onion for 10 minutes or so until soft and golden. Add the sauce to the wok, cook for a couple of minutes, then add the aubergines add 5 tbs water. Stir to mix, then cover and cook for 15 mins or until aubergines are soft and cooked. You might need to add a splash of water if it gets too dry.
I served with bulgur wheat, as its a quasi-Middle Eastern dish, but you could also have ti with brown rice, a salad or anything else you choose.